Beef & stout stew with carrots

Beef & stout stew with carrots

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(109 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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lumpina
20th Sep, 2012
5.05
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 :)
frannylou
14th Sep, 2012
5.05
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!!!
purple_perdita
26th Aug, 2012
5.05
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.
shonamckinnon
13th Jul, 2012
5.05
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!
emerpadden
25th Jun, 2012
5.05
i've made this twice and it has been highly praised both times.
kaseygrainger
9th Jun, 2012
5.05
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
flightlessfairy
3rd Jun, 2012
5.05
Absolutely lovely, straight forward stew. I used newcastle brown ale instead of guiness which was lovely.
catherine-j
9th May, 2012
5.05
This was great, made it with our local beer "6x". I only put 6 carrots in as I thought 10 seemed a bit much, but I probably would add more next time because they were really good. Also added some mushrooms about half an hour before the end. I cooked it all on the hob, but some of it did get a bit burnt and stuck to the bottom of the pan so I probably will try it in the oven next time.
dunn4518
2nd May, 2012
one word GREAT the kids loved it
marishagirl's picture
marishagirl
15th Apr, 2012
5.05
Absolutely delicious, mouth-watering recipe and super easy to make. I was planning to freeze the left overs - but there weren't any!

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