Beef & stout stew with carrots

4 servings 600 kcal or less autumn autumnal beef beef and ale stew beef and beer stew beef and guinness stew beef casserole carrot carrots family recipes freezable freeze guiness guinness hearty recipes mains meat recipes one-pot over an hour parsnip parsnip mash parsnips seasonal recipes warming winter wintery wintry

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Source

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)

Method

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.