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Beef & Guinness stew with carrots

Beef & Guinness stew in a bowl with chunky carrots and parsnip mash

Beef & Guinness stew with carrots

Name: Beef & Guinness stew with carrots
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4
Cuisine: British
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 stout; 1 beef stock cube; pinch of sugar; 3 bay leaves; big thyme sprig; Creamy parsnip mash, to serve (see recipe below)

Barney Desmazery

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Serves 4

Easy

Prep: 30 mins

Cook: 3 hrs

A star rating of 4.6 out of 5.224 ratingsRate

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With sweet, slow-cooked carrots and beautifully tender meat, this beef and stout stew is comfort in a pot. Serve with creamy parsnip mash for a warming meal.

Freezable

Egg-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

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 stout
1 beef stock cube
pinch of sugar
3 bay leaves
big thyme

sprig
Creamy parsnip

mash, to serve (see recipe below)

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Nutrition: per serving

kcal562
fat23g
saturates8g
carbs26g
sugars20g
fibre6g

high
protein58g

high
salt1.5g

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 stout 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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A star rating of 4.6 out of 5.224 ratings

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