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Beef, carrot & stout stew

Method

  •  Heat a layer of oil in a large heavy-bottomed casserole or pot until smoking and brown the beef all over, in batches. Remove. 
  • Add a little fresh oil to the pot, if needed, and gently sauté the carrots, onion and garlic for about 5 mins. 
  • Then add the flour and briefly cook, continually stirring and scraping the bottom as you do so.
  •  Add the stock, stout, tomatoes, brown sugar, thyme sprig, bay leaves and seasonings. Stir well and bring to the boil. 
  • Return the beef and toss well. Then turn the heat down and gently simmer for about 1½ hours until the meat is very tender. 
  • When ready, add the peas and cook for another 5 mins.
  •  In the last 15 mins, boil the swedes until tender. Then drain well and mash with the butter and seasonings. 
  • To serve, mound the mash in individual flat soup bowls and top with a generous amount of stew and a sprinkling of parsley.

Ingredients

  • vegetable oil
  • 1 kg cubed beef
  • 6 carrots, cut into largish chunks
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 heaped tbsp plain flour
  • 2 cups chicken stock
  • 1 cup stout, freshly opened
  • 1 can diced tomatoes (or 1 heaped tbsp tomato paste)
  • 1 scant tbsp brown sugar
  • 1 fresh thyme sprig
  • 2 bay leaves
  • sea salt & freshly ground pepper
  • 1 cup frozen peas, thawed
  • 3-4 swedes, peeled & chopped
  • a good dollop of butter
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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