Beef & stout stew with carrots

Beef & stout stew with carrots

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(150 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


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



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 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…


  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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9th Jan, 2019
I browned everything in the pan then finished cooking in the slow cooker. Added Worcestershire sauce and tomato purée as previous comments advised. It was perfect! And the the parsnip mash was delicious too. 5* recipe!
Adebrown's picture
24th Mar, 2018
It's one of recipes to keep to it especially the sauce. I rushed it last time and I think over did the flour which made it a bit tasteless. I also put in mushrooms which goes very well.
mercuryzelda's picture
19th Nov, 2017
Fantastic recipe. I added 200g baby chestnut mushrooms (browned them with the beef, and similarly removed & added them back in at the same time as the beef) and they are a really nice addition.
15th Nov, 2017
This was a lovely, rich, hearty meal. Perfect for winter nights. Following comments I added some tomato puree, worcestershire sauce and 2 knorr beef stock cubes, which made the gravy thick and flavoursome after 3 hours in the oven.
katycooks's picture
20th Mar, 2017
I made this for a couple of friends who came round to celebrate St Patrick's Day. They demolished it! I made mine in the slow cooker and I think that makes all the difference to the sauce, which was really rich and delicious. Other than the time it takes to brown the meat, this is a very easy dish to just prepare and then leave the slow cooker to do it's thing. I served mine with Colcannon. One thing I would say is that I think getting your braising steak and cutting it up yourself makes sense rather than getting stewing beef packs (which are all odd shapes and sizes). When you cut it up yourself you can cut out any gristle you find and keep the pieces uniform in size. Takes a bit longer, but is worth the effort I think.
18th Oct, 2016
As Linda Belcher commented, I added one tablespoon of Worcester sauce, a bunch of chestnut mushrooms from Tesco, I added 3 tablespoons of flour to thicken the sauce. I also added about a tablespoon of soy sauce and some chilli flakes to warm the dish up Thanks to LindaBelcher as I wouldn't have tried the dish if I hadn't read her comment
LindaBelcher's picture
17th Jul, 2016
The recipe itself as shown comes out a little bland so I wanted to share some tips I used to jazz it up! When you're browning the onions, add a couple of cloves of chopped garlic to the mix! Makes a huge difference. If mushrooms are your thing, add a handful of dried porcini mushrooms to the mix and about 2 cups or baby Bellas of chestnut mushrooms. The porcini especially gives a lot of flavor Add a tablespoon (or to taste) of Worcestershire Instead of water and a bouillon cube, use only beef stock, or double up on the bouillon. Remember to add enough flour to help reduce that watery texture. Lastly, sea salt and cracked black pepper. If you add it into the actual stew then it has more time to incorporate it's flavors into the rest of the dish!
29th May, 2016
3.05 was fine, but nothing special. We were both so starving that we wolfed it down but to be honest the sauce was really watery, the Guinness didn't really add any flavour and I've done better casseroles in my slow cooker. Nothing wrong with it but instantly forgettable.
30th Apr, 2015
Great recipe but nothing exciting. We cooked this in France last week for a bunch of 8 skiers and everyone enjoyed it but that was it. I'd score it 7.5 but could do better
8th Feb, 2015
My family loved this and particularly the rich meaty sauce. Delucious!


Stell's picture
24th May, 2020
Did this turn out very dry for anyone?
21st Jan, 2018
Can this be slow cooked on the hob instead of in the oven? Thanks
goodfoodteam's picture
23rd Jan, 2018
Thanks for your question. Yes, you can adapt this for the slow cooker. Take a look at our guide to help you out:
16th Sep, 2018
This is a good base recipe but I did make a few additions as per suggestions in the comments. I added celery, also a good glug of Worcestershire sauce, a heaped teaspoon of tomato purée and a little water. I also popped in some mushrooms and potatoes about 1.5 hours in. I cooked for 3 hours in total, uncovered for the last 30 mins so the sauce could thicken a bit. Beautiful! The meat was very tender and the sauce delicious.
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