Beef & stout stew with carrots
Chef DefneKitchen Studio chef · October 17, 2026Chunky beef and carrots braise slowly in dark stout until the meat falls apart; creamy parsnip mash makes a good partner.
Calories are an AI estimate, for information only.
Ingredients · 11
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Vegetable oil2 tbsp
- Stewing beefCut into large chunks1 kg
- OnionRoughly chopped1
- CarrotsCut into large chunks10
- Plain flour2 tbsp
- Stout500 ml
- Beef stock cube1
- Sugar1 pinch
- Bay leaves3
- Thyme sprig
- Creamy parsnip mash (to serve)
Method · 3 steps
- 1
Heat the oven to 160°C (140°C fan). In a large lidded casserole, brown the beef thoroughly in batches in the hot oil and set it aside. Brown the onion and carrots in the same dish, sprinkle over the flour and stir.
- 2
Return the beef and its juices to the dish and stir. Add the stout, crumble over the stock cube and season with salt and pepper plus a pinch of sugar, and tuck in the herbs. Bring to a simmer.
- 3
Cover and cook in the oven for roughly 2½ hrs, until the beef is very tender. The stew can be cooled, then kept in the freezer for up to 3 months; thaw fully and reheat until piping hot. Rest it briefly and bring it to the table with creamy parsnip mash.
