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Beef & stout stew with carrots
Serves 4
Easy
Prep:
Cook:
Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot
Skip to ingredients
- 2 tbsp vegetable oil
- 1kg stewing beefcut into large chunks
- 1 onionroughly chopped
- 10 carrotscut into large chunks
- 2 tbsp plain flour
- 500ml can Guinness
- 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
- fibre6g
- protein58g
- salt1.5glow
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.
