Freezable family recipe for 4 people, takes only 20 mins; recipe has vegetable oil, beef, onion, carrot, plain flour, guinness, beef stock cube, sugar, bay leaf, thyme and parsnip.
Beef & stout stew with carrots
Course: Freezable family
Servings
4
servings
Prep time
30 mins
Ingredients
- Vegetable Oil: 2 tbsp vegetable oil
- Beef: 1kg stewing beef, cut into large chunks
- Onion: 1 onion, roughly chopped
- Carrot: 10 carrots, cut into large chunks
- Sugar: pinch of sugar
- Bay Leaf: 3 bay leaves
- Thyme: big thyme sprig
- Plain Flour: 2 tbsp plain flour
- Parsnip: Creamy parsnip mash, to serve (see recipe below)
- Beef Stock Cube: 1 beef stock cube
- Guinness: 500ml can Guinness
Directions
- 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 2 1/2 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.
