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

Time 3h30m

Number Of Ingredients 11

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)

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