Beef & Stout Stew with Carrots

By Grazor

Ingredients

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

Preparation

Step 1

Beef & stout stew with carrots

Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot
Recipe uploaded by
member_thumb Barney Desmazery

4 stars 32 ratings 4

Recipe by Barney Desmazery

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Difficulty and servings
Easy

Serves 4
Preparation and cooking times
Preparation time

Prep 30 mins
Cook time

Cook 3 hrs
Freezable
Method

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.
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.

Try

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.

562 kcalories, protein 58g, carbohydrate 26g, fat 23 g, saturated fat 8g, fibre 6g, sugar 20g, salt 1.5 g

Recipe from Good Food magazine, November 2009