Beef and stout stew

Beef and stout stew

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Beef And Stout Stew (1)


A rich, warming stew perfect for a chilly autumn evening. It's worth making the effort with the two types of potato - they really add to the finished dish.

Preparation Time:  20 minutes

Cooking Time:  2 hours 30 minutes

Serves: 4


2 tbsp vegetable oil
1kg RSPCA Assured labelled stewing beef
1 onion chopped
3 tbsp plain flour
500ml can Guinness or stout
500g chanteray carrots, peeled and halved if necessary
2 parsnips, peeled and cut into chunks
500ml beef stock made with 1 beef stock cube
pinch of sugar
2 bay leaves
2 thyme sprigs

...For the mash
400g potatoes such as Maris Piper, peeled and cubed
200g sweet potatoes, peeled and cubed
knob of butter
dash of RSPCA Assured labelled milk or cream


Preheat the oven to 170°C / fan 150°C / Gas 3. Heat the oil in a casserole dish and cook the beef in batches until evenly browned.  Remove from the pan and set to one side.

Add the onion to the pan and cook until softened but not coloured. Sprinkle over the flour and stir until thickened.

Stir in the stout along with the beef stock.  Return the beef to the casserole along with the carrots, parsnips, sugar and herbs.

Cover with a well-fitting lid and cook in the oven for 2 hours 30 minutes.

For the mash:

Place both types of potatoes in a large pan of water over a high heat.  Add a pinch of salt. Bring to the boil.

Boil the potatoes gently until tender.  Drain them in a colander.

Leave the potatoes for about 5 minutes in the colander until the steam has evaporated and the potatoes have dried a little. Wet potatoes mean watery mash!  Place the potatoes in a large bowl. Mash them with a potato masher.  Add a knob of butter and a dash of milk or cream.  Season to taste. Serve with the stew.

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