Beef & stout stew with carrots

beef-stout-stew-with-carrots

Beef & stout stew with carrots

Sweet, slow-cooked melty carrots and beautifully tender meat


Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot
SERVES   4
TIME   3
Difficulty   Easy
NUTRITION PER SERVING

562


Calories

-
23


Fat

-
8


Saturates

-
58


Protein

-
26


Carbs

-
20


Sugars

-
1.5


Salt

-
6


Fibre

-

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 Guinness
1 beef stock cube
pinch of sugar
3 bay leaves
big thyme sprig
Creamy parsnip mash, to serve (see recipe below)

Methods

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.
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.