Beef & stout stew with carrots

Beef & stout stew with carrots

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(119 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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30th Sep, 2012
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
28th Sep, 2012
Hi Wendy, I buy a piece of stewing steak in the piece and cut it up myself. That way I can see what I'm buying and can cut it to the size I want and remove any gristle that's in it. I have my pan really hot while I seal (brown) the meat in batches... don't crowd the pan as that can cause steam which will start stewing the meat which could make it tough. I also cover my casserole with a piece of foil before putting the lid on to create a seal and don't touch it for at least 2 hours to give it a good start. Good luck, I hope this helps. : )
20th Sep, 2012
This is the second time I've made this and the meat came out chewy and tough, but I don't want to rate the recipe down as the flavours are lovely, and I'm sure it's something I'm doing wrong. I used casserole steak and cooked as instructed, did I need to keep it in the over for longer or take it out earlier? Any advice would be greatly appreciated!
20th Sep, 2012
I should cook double - it is so nice. Even my son, who does not eat almost anything, loved it. At first I was worried about too much carrot but it was actually right amount. I am going to make it again soon :)
14th Sep, 2012
Probably the best beef casserole I've cooked. Wonderful flavour. Used two onions and 4 carrots. I will use more next time because I kept eating them when I was 'checking' how it was doing!!!! I served it in homemade yorkies with parsley dumplings and fresh parsley scattered over the top for a bit of colour. Making it again next week. I'll use more carrots and maybe some celery. Yum!!!
26th Aug, 2012
Loved it. Added some water for extra gravy - this was perfect. A second can of guinness not needed at all! Love all the carrots in it.
13th Jul, 2012
Fabulous and not bitter at all as has happened with other stout recipes, cooked for 3- 3.5 hours and added to good glugs of red wine, boyf loved it and none was left over - great keeper recipe!
25th Jun, 2012
i've made this twice and it has been highly praised both times.
9th Jun, 2012
Made this a couple of times and it is delicious, I didn't change a thing. I'd like to make it for about 6 or more people, how can I increase the gravy? Adding stock?
flightlessfairy's picture
3rd Jun, 2012
Absolutely lovely, straight forward stew. I used newcastle brown ale instead of guiness which was lovely.


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