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Beef & stout stew with carrots

Beef & stout stew with carrots

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A star rating of 4.5 out of 5.163 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal562
fat23g
saturates8g
carbs26g
sugars20g
fibre6g
protein58g
low insalt1.5g
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Ingredients

  • 2 tbsp vegetable oil
  • 1kg stewing beef, cut into large chunks
  • 1 onion, roughly chopped
  • 10 carrots, cut into large chunks
  • 2 tbsp plain flour
  • 500ml can Guinness
  • 1 beef stock cube
  • pinch of sugar
  • 3 bay leaves
  • big thyme sprig
  • Creamy parsnip mash, to serve (see recipe below)

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
CREAMY PARSNIP MASH
Boil 900g potatoes with 3 peeled, chopped parsnips for 15 mins until tender. Drain well, then mash with a large knob of butter and 4 tbsp crème fraîche or double cream. Season with salt and pepper and serve piping hot.

Recipe from Good Food magazine, November 2009

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Overall rating

A star rating of 4.5 out of 5.163 ratings
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