Beef & stout stew with carrots

Beef & stout stew with carrots

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(118 ratings)

Prep: 30 mins Cook: 3 hrs


Serves 4
Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot

Nutrition and extra info

  • Freezable


  • kcal562
  • fat23g
  • saturates8g
  • carbs26g
  • sugars20g
  • fibre6g
  • protein58g
  • salt1.5g
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  • 2 tbsp vegetable oil
  • 1kg stewing beef, cut into large chunks



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 10 carrots, cut into large chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp plain flour
  • 500ml can Guinness
  • 1 beef stock cube
  • pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 3 bay leaves
  • big thyme sprig


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • Creamy parsnip mash, to serve (see recipe below)



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…


  1. Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.

  2. Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

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Comments, questions and tips

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20th Jan, 2013
Absolutely delicious! This will certainly become a winter classic for our familly.
12th Jan, 2013
I have made this once for OH. I have not tasted it as I don't eat meat Used half parsnips half carrots and added a big squirt of ketchup instead of the sugar. OH says sauce and veg great but meat a bit tough - this may be my fault or it may be meat needs a longer cook as others have suggested. Have another portion in the freezer so will see what comments are with that one, and will certainly make this again - sometimes it takes a few times making a recipe to get the cooking time right in our fan oven. Easy to make ahead which very important for us as we always have to cook two different meals.
5th Jan, 2013
Really good. Easy and reliable.
2nd Dec, 2012
Absolutely delicious! I used dried thyme and only 5 carrots as 10 seemed a bit excessive and it was lovely. I served with parsnip mash and dumplings, a bit naughty to have both but made it very indulgent comfort food, yum!
8th Nov, 2012
didn,t like the sauce, was too sour
3rd Nov, 2012
I made this with exactly the same ingredients but cooked it for 6 hours in the slow cooker. It was nice, but the Guiness lost most of it's taste, which was what I had been looking forward to the most. Maybe this was because liquid doesn't evaporate as much in the slow cooker as in the oven. Anyway, the family all liked it, especially my 3 year old who LOVES carrots.
28th Oct, 2012
I thought this was a little bland, felt something was missing.
26th Oct, 2012
This was absolutely delicious & so easy to prepare. I'll definitely make again.
14th Oct, 2012
I just finished cooking this recipe up on the stove-top rather than in the oven. Thus, I used extra beer and some water to avoid it going dry. Also, I added an additional hour of cooking time to ensure the meat was tender. Overall, a success!
6th Oct, 2012
great recipe after a wintery day! I added some mushrooms and served it like soup with cheese scones to dunk in the sauce! yummy


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