Beef and Stout Stew with carrots
7th December 2009
... Comments

This month's recipe is published with thanks to

1) Heat oven to 160C/140C fan/gas 3. Heat 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 Guiness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everthing to a simmer.

2) Cover with a lid and place in the oven for about two and a half hours until the meat is really tender. The stew can be chilled and frozen for up to three months. - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy mash for a true celebration of winter vegetables.


2 tbsp vegatable oil

1kg stewing beef, cut into large chunks (From Gladwins butchers)

1 Onion, roughly chopped

10 carrotts, cut into large chunks

2 tbsp plain flour

500ml can Guiness

1 beef stock cube

pinch sugar

3 bay leaves

big sprig of thyme



About the Author

John C

Member since: 10th July 2012

Dedicated to building TBO Malvern but I still like to find time to play golf, usually on a Friday afternoon.Decorating and gardening is best left to the lovely Mrs Cook!

Popular Categories