Name: Beef & Guinness stew with carrots
Prep time: 30 min
Cook time: 30 min
Yield: 4
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) -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Beef & Guinness stew with carrots

1. 2 tbsp vegetable oil -

2. 1kg stewing beef, cut into large chunks -

3. 1 onion, roughly chopped -

4. 10 carrots, cut into large chunks -

5. 2 tbsp plain flour -

6. 500ml can stout -

7. 1 beef stock cube -

8. pinch of sugar -

9. 3 bay leaves -

10. big thyme sprig -

11. Creamy parsnip mash, to serve (see recipe below) -

How to cook deliciously - Beef & Guinness stew with carrots

1. Stage

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.

2. Stage

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.