Beef & stout stew with carrots

Name: Beef & stout stew with carrots
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps vegetable oil; 1 kg stewing beef, cut into large chunks; 1 onion, roughly chopped; 10 carrots, cut into large chunks; 2 Tbsps plain flour; 500 milliliters Guinness; 1 beef stock cube; 1 pinch pinch of sugar; 3 bay leaves; 1 sprig big thyme; 1 serving Creamy parsnip mash, to serve (see recipe below)

Beef & stout stew with carrots is a dairy free main course. This recipe serves 4. One serving contains 828 calories, 46g of protein, and 57g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up beef stock cube, big thyme sprig, flour, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Father's Day. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Casserole Dish

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.

Ingredients you will need

Carrot

All Purpose Flour

Onion

Meat

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.

Ingredients you will need

Stew

Guinness

Pepper

Herbs

Sugar

Salt

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.

Ingredients you will need

Vegetable

Parsnip

Meat

Stew

Equipment you will use

Oven

Equipment

Oven

Casserole Dish

Ingredients

Servings:

2Tbsps

vegetable oil 1kg

stewing beef, cut into large chunks 1

onion, roughly chopped 10

carrots, cut into large chunks 2Tbsps

plain flour 500milliliters

Guinness 1

beef stock cube 1pinch

pinch of sugar 3

bay leaves 1sprig

big thyme 1serving

Creamy parsnip mash, to serve (see recipe below)

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew works really well with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. One wine you could try is iNapaWine Cabernet Sauvignon. It has 5 out of 5 stars and a bottle costs about 75 dollars.