Beef & stout stew with carrots
You can never have too many main course recipes, so give Beef & stout stew with carrots a try. One serving contains 828 calories, 46g of protein, and 57g of fat. For $2.94 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 3 hours and 30 minutes. 314 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Father's Day. A mixture of vegetable oil, carrots, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by BBC Good Food. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is great. If you like this recipe, take a look at these similar recipes: Hearty Beef and Stout Stew, Irish Stout Beef Stew, and Slow-Cooker Stout Beef Stew.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 180 minutes
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)
Equipment:
oven
casserole dish
Cooking instruction summary:
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 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.
Step by step:
1. Heat oven to 160C/140C fan/gas
2. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside.
3. 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.
4. 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.
5. Cover with a lid and place in the oven for about 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.
Nutrition Information:
covered percent of daily need
