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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!
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.
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.