Beef and Stout Stew with Carrots Recipe

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Fast and Easy Beef and Stout Stew with Carrots Recipe Ideas to Try Now

By Barney Desmazery

Preparation and cooking time
- 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:

Highlight	Nutrient	Unit
	kcal	562
	fat	23g
	saturates	8g
	carbs	26g
	sugars	20g
	fibre	6g
	protein	58g
low in	salt	1.5g

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.

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Cooking doesn't have to be fancy, sometimes dishes like simple Beef and Stout Stew with Carrots can become a family favorite.