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Beef & Guinness Stew With Carrots

Beef & Guinness Stew With Carrots

Take beautifully, tender steak chunks, slow cooked melty carrots, then add a (large) helping of Guinness and you’re onto a winter warmer that simply wins on every level.

More than enough to keep everyone’s cockles warm, and pure comfort in a pot!


2x 400g packs of diced beef

2 tbsp vegetable oil

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:

Boil 900g potatoes with 3 peeled, chopped

parsnips for 15 mins until tender.

Drain well, then mash with a large knob of

butter and 4 tbsp crème fraîche or double cream.

Season with salt and pepper and serve piping hot.


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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.