With sweet, slow-cooked carrots and beautifully tender meat, this beef and stout stew is comfort in a pot. Serve with creamy parsnip mash for a warming meal.
Prep:30 mins
Serves 4
2 tbsp vegetable oil1kg stewing beef, cut into large chunks1 onion, roughly chopped10 carrots, cut into large chunks2 tbsp plain flour500ml can stout1 beef stock cubepinch of sugar3 bay leavesbig thyme sprigCreamy parsnip mash, to serve (see recipe below)
STEP 1Heat 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 stout 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.STEP 2Cover 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.
