Beef & stout stew with carrots

Beef & stout stew with carrots

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(105 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 carrot, 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 leaf
  • 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 (113)

gemlady's picture

Made this for lunch today, really enjoyed it. I substitued half the carrots with parsnips, and added mushrooms. Half an hour before end of cooking I also added peas and sweetcorn. As we like more gravy I will probably add more Guinness next time. Great for a cold November day.

caveywavey's picture
4

Really delicious. Tried this last week and was a hit with my 2 yr old as well as the other half. I used baby stock (no salt) and actually it was fine. The sugar is key to remove the bitterness of the Guinness and didn't have any thyme in the cupboard so mixed herbs had to do. Sauce was lovely and thick...yum! Definitely going to cook this again.

purplepentacle's picture
4

We really really loved this stew. The only change I made was cooking it for about 4 hours because we only had top round and have found that a good amount of time to make it tender. I also couldn't get any parsnips so served it with roasted garlic mashers. This was so easy to make and the broth was so rich and delicious. Thanks so much for the great recipe, we will definitely make this again!

busby123's picture
5

Absolutely love this recipe - Gravy is lovely and rich :)

ybimshire's picture
4

Easy to make and thoroughly enjoyable

dolcevita's picture
5

Loved this and so did my guests! Will definitely make this again. Served it with mash and peas. 140C fan was too low on my oven and after 3 hours the meat was still hard, so turned it up to 180C.

uptospeed's picture
5

Liezel did you cook it for the time required as at first its slightly bitter but as i said before i cooked it for longer and the bitterness was gone. Try having another go and if you need to tweek it like the other readers then do so. But its a really fantastic stew.

liezeldutoit's picture
1

I was super excited to make this recipe, but it turned out to be very bitter! I am not sure what happened, but I have a strong suspicion that the Guiness caused the bitterness. I will have to keep looking for the perfect stew... sigh!

cuillin83's picture
5

I have made this twice now. I added some beef bisto and parsnips and it was lovely! my husband even had second helpings. really easy dish to make and great comfort food dinner.

eleanormayo's picture
4

This is very good comfort food and excellent gravy, which was a pleasant surprise given there are so few ingredients. I also added a chopped leek that needed using up.

claiset's picture
5

made this recipe a few times now and we love it.
made some changes, instead of guiness i used 500ml of beef stock, 1 tbsp dijon mustard n a handful of cheery tomatoes. yum!

samanthajoshi's picture

I made this in the slow cooker and added barley and kidney beans. It worked very well.

samanthajoshi's picture

This is the most wonderful stew I have ever made. There was not a morsel left!

chanelu's picture
5

Really, really lovely - the beef (I used chump steak) was delicious, melt-in-your-mouth quality and the carrots retained just the right amount of firmness. I made it with mash as suggested, but I may make it add potato chunks next time and serve over rice, like many Chinese stews, or serve as a one-pot.

missjelly's picture
4

this was lovely, we like lots of gravy and would have liked a bit more and i added pearl barley which made if feel really wholesome, i will be cooking this again.

Frantic Flapjack's picture
5

This was really lovely. The gravy was fantastic. I served half and froze the other half which we had last night. Freezes really well.

kelly4646's picture

Great stew, the whole family including my 13 month old loved it. They couldn't get enough of it and wanted the receipe ASAP. I even added mushrooms as I had leftovers.

uptospeed's picture
5

My family absolutely loved this recipe. I cooked it a little longer and it was ok.Thanks Barney

yvettee's picture

How would this cook in a slow cooker ?

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