Best Beef Stout Stew With Carrots Recipes

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SLOW-COOKER STOUT BEEF STEW



Slow-Cooker Stout Beef Stew image

Provided by Trisha Yearwood

Categories     main-dish

Time 6h45m

Yield 12 servings

Number Of Ingredients 16

2 pounds Yukon gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 large onions, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
One 12-ounce bottle stout beer, such as Guinness Draught
1/4 cup olive oil
2 tablespoons light brown sugar
2 tablespoons tomato paste
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 4-pound boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
2 tablespoons unsalted butter
2 tablespoons canola oil
3 cups chicken broth

Steps:

  • In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
  • In a medium skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours.

BEEF AND IRISH STOUT STEW



Beef and Irish Stout Stew image

This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes.

Provided by want2hike

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h30m

Yield 6

Number Of Ingredients 12

2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 ½ cups Irish stout beer (such as Guinness®)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish

Steps:

  • Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
  • Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
  • Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 14.2 g, Cholesterol 101.3 mg, Fat 36.1 g, Fiber 2.4 g, Protein 29.4 g, SaturatedFat 12.9 g, Sodium 160.4 mg, Sugar 4.8 g

BEEF STEW WITH CARROTS AND FRESH HERBS



Beef Stew with Carrots and Fresh Herbs image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons canola oil
3 pounds boneless beef stew meat, preferably chuck, cut into 1- to 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 medium yellow onions, cut into thin slices
1 bottle dry red wine
1/4 cup red wine vinegar
4 cups enriched beef stock
1/4 cup smooth Dijon mustard
12 small parsnips, peeled
4 tablespoons unsalted butter, divided
1 tablespoon dark-brown sugar
2 bay leaves
12 small carrots, peeled
2 tablespoons extra-virgin olive oil
1 cup shelled peas
Parsley for garnish
Chives for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • Cook the meat: Heat a Dutch oven over high heat and add the canola oil. Season the pieces of beef on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the beef in a single layer in the hot oil, making sure not to crowd the pan (you might need to cook the beef in batches). Brown the meat on all sides. When brown, add onions and steam over the beef, 2 to 3 minutes. Add the wine and vinegar and cook until all of the liquid evaporates, 10 to 15 minutes. Add stock and mustard and continue to simmer about 8 to 10 minutes more. Meanwhile, in a medium skillet, add parsnips and enough water just to cover. Add 2 tablespoons butter, brown sugar, and bay leaves and simmer until parsnips are slightly tender, 4 to 5 minutes. Drain, discard bay leaves, and set parsnips aside. In the same pan, add carrots and enough water just to cover. Add remaining 2 tablespoons butter and the olive oil. Simmer until slightly tender, 4 to 5 minutes. Drain and set aside.
  • Cook and finish the stew: Add the parsnips and carrots to the beef. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities that form on the surface. Taste for seasoning. Allow it to "rest" for 15 minutes before serving. Stir in the peas, parsley and chives.

BEEF & STOUT STEW WITH CARROTS



Beef & stout stew with carrots image

Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 3h30m

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : Calories 562 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 58 grams protein, Sodium 1.5 milligram of sodium

BEEF STEW WITH CARROT FLOWERS



Beef Stew with Carrot Flowers image

Beef stew with carrot flowers is the most tender meat, petal carrots, potatoes, and green beans simmered in a rich tomato beef broth sauce.

Provided by Culinary Envy

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h38m

Yield 6

Number Of Ingredients 24

3 pounds boneless, well-marbled beef chuck, cut into 1 1/2-inch pieces
3 tablespoons olive oil
¼ cup all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 yellow onions, chopped
6 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1 ½ tablespoons tomato paste
2 ½ cups water
2 cups dry red wine
2 cups beef broth
2 teaspoons oregano
1 ½ teaspoons white sugar
1 teaspoon Worcestershire sauce
1 teaspoon beef bouillon
1 teaspoon dried basil
½ teaspoon paprika
½ teaspoon dried thyme
3 bay leaves
6 baby Yukon Gold potatoes, halved
4 large carrots, peeled and cut into flowers
½ pound fresh green beans, trimmed
3 ribs celery, chopped

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Pat beef dry and toss in olive oil in a bowl. Add flour, salt, and pepper and mix to coat evenly. Shake off any excess flour.
  • Brown meat in 3 batches in a large Dutch oven or heavy pot over high heat, turning with tongs, 5 to 8 minutes per batch. Let the beef sear on one side before turning. Transfer beef to a large plate.
  • Combine onions, garlic, and balsamic vinegar in the same pot. Cook and stir with a wooden spoon to scrape brown bits from the bottom of pan, about 5 minutes. Add tomato paste and continue to cook, 3 to 4 minutes more. Add beef with any juices back into the pan. Add water, wine, beef broth, oregano, sugar, Worcestershire sauce, beef bouillon, basil, paprika, thyme, and bay leaves. Stir with a wooden spoon to loosen any brown bits from the bottom and bring to a boil.
  • Cover pot with lid, transfer to the preheated oven, and cook until beef is tender, about 2 hours.
  • Remove pot carefully from the oven and add potatoes, carrots, green beans, and celery. Cover and place back in the oven until potatoes are tender, 50 to 60 minutes more. Remove bay leaves. before serving.

Nutrition Facts : Calories 653.2 calories, Carbohydrate 42.7 g, Cholesterol 103.2 mg, Fat 33 g, Fiber 6.7 g, Protein 32.6 g, SaturatedFat 11.3 g, Sodium 1294.6 mg, Sugar 9.5 g

SLOW COOKER BEEF STEW WITH MAPLE AND STOUT



Slow Cooker Beef Stew With Maple and Stout image

This super-simple beef stew features spoon-tender chunks of beef and a sauce that gets a deep, dark flavor from stout beer and maple syrup. The recipe calls for carrots, parsnips and potatoes, but feel free to swap in similar quantities of other root vegetables, like turnips and rutabaga, cut into large pieces. But do make sure to avoid precut stew meat from the grocery store, which is often unreliable and cut too small. A chuck roast that you cut yourself is a far better option. You can also make this on the stovetop or in the oven: Season the meat with salt, then sear it in 2 tablespoons vegetable oil over high heat in a Dutch oven. Add the rest of the ingredients, stir to combine, cover and simmer on low (or in a 325-degree oven) for 2 to 3 hours until the meat is very tender and move on to step 2.

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 10h

Yield 8 servings

Number Of Ingredients 13

3 large carrots, peeled and cut into 1 1/2-inch chunks
2 large parsnips, peeled and cut into 1 1/2-inch chunks
2 large russet potatoes, peeled and cut into 1 1/2-inch chunks
3 thyme sprigs
2 rosemary sprigs
3 to 3 1/2 pounds chuck roast, excess fat trimmed, cut into 2-inch chunks
1/3 cup stout beer
1/3 cup maple syrup, preferably dark
4 garlic cloves, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
3 teaspoons balsamic vinegar, preferably aged
Kosher salt and black pepper

Steps:

  • Combine the carrots, parsnips, potatoes, herbs, beef, beer, maple syrup, garlic, onion and garlic powders and 1 teaspoon vinegar in a 5- to 8-quart slow cooker. Season with 2 teaspoons salt and a generous amount of pepper. Mix well to combine (feel free to use your hands). Cook on low until the meat and vegetables are very tender, 10 to 12 hours, stirring the stew once if possible; this helps the beef and vegetables cook more evenly, but if it's not possible, it will be fine.
  • Remove and discard the herb sprigs. Stir in the remaining 2 teaspoons vinegar. Taste and add more salt and pepper if you like. Serve in shallow bowls with the meat, vegetables and some sauce.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 866 milligrams, Sugar 12 grams, TransFat 0 grams

IRRESISTIBLE GUINNESS BEEF STEW RECIPE WITH CARROTS



Irresistible Guinness Beef Stew Recipe with Carrots image

This beef stew is savory, rich, and irresistible. Stews need time. You can't rush them along. For this recipe, you will need just over 2 hours. That's not 2 hours hovering over a stove, though. The good news is that your hands-on time is about 30 minutes.

Provided by Adam and Joanne Gallagher

Time 2h30m

Yield Makes approximately 6 servings

Number Of Ingredients 14

4 tablespoons vegetable oil, or more as needed
2 pounds boneless beef chuck roast, cut into 1-inch cubes
Salt and fresh ground black pepper
1/4 cup flour
5 garlic cloves, minced
2 tablespoons tomato paste
1 (11.5-ounce) bottle Guinness Stout beer
4 cups beef stock, or more as needed
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme or 1 teaspoon dried thyme
2 medium onions, peeled and cut into large chunks
1 pound carrots, peeled and cut into large chunks (5 to 6 carrots)
4 medium ribs celery, cut into large chunks
8 ounces small waxy potatoes (about 20)

Steps:

  • Heat oven to 300 degrees F.
  • Using paper towels, pat the beef dry. Season beef all over with salt and pepper, and then roll into the flour so that all sides are lightly dusted.
  • In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat until shimmering. Then working in batches and adding additional oil as needed, add the beef in one layer to the hot oil. Cook, turning occasionally, until beef is well browned on all sides, about 8 minutes. Transfer beef to a plate and reserve for later.
  • Reduce the heat to medium then add the garlic and tomato paste to the same pot as the beef was seared in. Cook, stirring often until fragrant, about 1 minute. Stir in the beer, beef stock, Worcestershire sauce, and thyme. Bring to a low simmer then add the beef back into the pot. Cover with the lid and transfer to the oven. Cook, stirring occasionally, for 1 hour.
  • While the beef cooks, in a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onions, carrots, and celery. Season with a pinch of salt and pepper then cook, stirring often, until the vegetables are lightly browned on all sides, about 10 minutes. Set aside.
  • After one hour, remove the lid of the Dutch oven and stir in the onions, carrots, celery and potatoes. Simmer with the lid partially open, until the beef is tender, 45 minutes to 1 hour longer. If the top of the stew becomes dry, add some extra beef stock.
  • Remove stew from the oven, skim off any excess fat from the surface, adjust with additional salt and pepper to taste, then serve.

BEEF STEW WITH POTATOES AND CARROTS



Beef Stew with Potatoes and Carrots image

Provided by Maggie Ruggiero

Categories     Soup/Stew     Beef     Potato     Stew     Dinner     Carrot     Red Wine     Fall     Potluck     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 19

For braised beef:
5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
3 tablespoons olive oil
3 carrots, quartered
3 celery ribs, quartered
2 medium onions, quartered
1 head garlic, halved crosswise
3 tablespoons tomato paste
1/3 cup balsamic vinegar
1 (750-ml) bottle dry red wine (about 3 3/4 cups)
2 Turkish bay leaves or 1 California
2 thyme sprigs
3 cups reduced-sodium beef broth
3 cups water
For potatoes and carrots:
2 1/2 pounds small white boiling potatoes
1 1/2 pounds carrots
Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid
Accompaniment: crusty bread

Steps:

  • Braise beef:
  • Preheat oven to 350°F with rack in middle.
  • Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
  • Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
  • Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
  • Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
  • Add vinegar and cook, stirring, 2 minutes.
  • Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
  • Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
  • Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
  • Cook potatoes and carrots:
  • While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
  • Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

BEEF & STOUT STEW



Beef & stout stew image

What's more comforting on a cold winter night than beef and stout stew with buttery mash? You can make this stew ahead and freeze it for busy weeknights

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 3h50m

Yield Serves 6-8

Number Of Ingredients 9

3 tbsp vegetable oil
1 ½kg braising beef , cut into 3.5cm pieces
4 large onions , thickly sliced
3 tbsp plain flour
500ml stout
800ml beef stock
6 thyme sprigs
450g chestnut mushrooms , halved
handful parsley , to serve

Steps:

  • Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don't overcrowd the dish. Remove each batch and set aside on a plate.
  • Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.
  • Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.
  • Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hrs.
  • Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.

Nutrition Facts : Calories 427 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.4 milligram of sodium

BEEF & STOUT STEW WITH CARROTS (OMAC)



Beef & Stout Stew With Carrots (OMAC) image

Recipe from Good Food magazine, November 2009 Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot. Freezing instructions - at the end of step 2 the stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot.

Provided by English_Rose

Categories     Stew

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 kg stewing beef, cut into large chunks
1 onion, roughly chopped
4 carrots, cut into large chunks
2 tablespoons plain flour
500 ml Guinness stout
1 beef stock cube
1 pinch sugar
3 bay leaves
1 thyme, sprig

Steps:

  • 1.Heat oven to 350f/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.
  • 2.Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. Serve with mashed potatoes and vegetables.

Nutrition Facts : Calories 1089.9, Fat 18.3, SaturatedFat 5.8, Cholesterol 160.1, Sodium 457.3, Carbohydrate 66.2, Fiber 2.3, Sugar 4.2, Protein 62.8

IRISH BEEF AND STOUT STEW



Irish Beef and Stout Stew image

Warm up with a comforting bowl of this easy freezer-friendly Irish Beef-Stout Stew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h

Number Of Ingredients 10

4 pounds beef chuck, cut into 1 1/2-inch cubes
1/4 cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 1/2 pounds new potatoes, scrubbed
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 ounces each) reduced-sodium beef broth
1 can (14.9 ounces) Irish stout beer
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 ounces each) frozen baby peas, thawed

Steps:

  • Preheat oven to 350 degrees. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
  • Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

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