Beef & stout stew with carrots

Beef & stout stew with carrots

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(113 ratings)

Prep: 30 mins Cook: 3 hrs

Easy

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

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal562
  • fat23g
  • saturates8g
  • carbs26g
  • sugars20g
  • fibre6g
  • protein58g
  • salt1.5g
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Ingredients

  • 2 tbsp vegetable oil
  • 1kg stewing beef, cut into large chunks
    Beef

    Beef

    bee-f

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

  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

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

  • 10 carrots, cut into large chunks
    Carrot

    Carrot

    ka-rot

    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
    Sugar

    Sugar

    shuh-ga

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

  • 3 bay leaves
  • big thyme sprig

    Thyme

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

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

    Parsnip

    par-snip

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

Method

  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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pirategirlsmom
12th Jan, 2013
5.05
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.
denohora
5th Jan, 2013
5.05
Really good. Easy and reliable.
jodietaber
2nd Dec, 2012
5.05
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!
1bonny
8th Nov, 2012
1.05
didn,t like the sauce, was too sour
conkerqueen
3rd Nov, 2012
3.05
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.
borntoblossom
28th Oct, 2012
3.05
I thought this was a little bland, felt something was missing.
devaodoherty
26th Oct, 2012
5.05
This was absolutely delicious & so easy to prepare. I'll definitely make again.
cindy2171
14th Oct, 2012
4.05
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!
amyxmoo
6th Oct, 2012
5.05
great recipe after a wintery day! I added some mushrooms and served it like soup with cheese scones to dunk in the sauce! yummy
hazelk2909
30th Sep, 2012
5.05
just made this for myself partner and 2 kids and it went down very well. easily the best stew i have ever tasted and will definitely be making it again, i did have to use rosemary instead of thyme so when i next make it i will use thyme

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