Beef & Guinness stew with carrots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp vegetable oil
- 1kg stewing beefcut into large chunks
- 1 onionroughly chopped
- 10 carrotscut into large chunks
- 2 tbsp plain flour
- 500ml can stout
- 1 beef stock cube
- pinch of sugar
- 3 bay leaves
- big thymesprig
- Creamy parsnipmash, to serve (see recipe below)
Nutrition: per serving
- kcal562
- fat23g
- saturates8g
- carbs26g
- sugars20g
- fibre6ghigh
- protein58ghigh
- 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.
