Beef & stout stew with carrots

Beef & stout stew with carrots

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(106 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 Nov, 2011
Was lovely, i put in mushrooms in to as i had some that needed using. I think red onion would be nice with this and will try it next time. I think i could do with more sauce. So maybe a can and a half of Guinness then finish the other half of the can while you wait!! Flavours was lovely though well worth the wait. Mash really good to quality comfort food!
16th Nov, 2011
16th Nov, 2011
14th Nov, 2011
Absolutley lovely. I will definitley be making this one again.
10th Nov, 2011
This was absolutely delicious, especially the carrots. I made it some months ago, but having now noticed it again in my recipe binder it makes me think I have to make it again. Especially with the dark evenings closing in on us, it's the perfect time for such a dish.
6th Nov, 2011
Delicious! Can't believe something so simple tastes that good
29th Oct, 2011
I think this has to be the best thing I've ever made, I made enough for some to go in the freezer, but it didn't make it there! Making it again for Sunday lunch tomorrow! Thanks for such a great recipe!
14th Oct, 2011
Made this last Sunday. YUM. It was the first stew i've made and I'll definitely make it again. The smell wafting through the house on a cold autumnal day- wonderful! I had it with normal potato mash and shredded cabbage. Added celery and used dried thyme instead of fresh. Worth the 2+ hour wait.
4th Oct, 2011
a real treat added sweet potato and made whole big batch ,family favourite for sure
22nd Sep, 2011
its even better in a slow cooker, I put it in early in the morning and eat in the evening, fantastic, also use Mackesons stout its even better than guiness and red wine works just as well.


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