Freshly prepared by our expert Butchers
Choose a date for delivery that suits you
(Saturday delivery now available!)
Free UK Delivery when you spend over £60
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!

Ingredients

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.


FANCY SOME FREE STEAKS ON YOUR FIRST ORDER?

Sign up to our newsletter and be informed of all the latest news and offers, from new product releases to exclusive discounts:

METHOD:

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.