- Beef & Guinness Stew With Carrots & Parsnip Mash.jpg (25.67 KiB) Viewed 531 times
Preparation time: 30 minutes
Cooking time: 3 hours
Serves: 4
No nutritional information available.
Ingredients
- 2 tbsp vegetable oil
- 1kg stewing beef, cut into large chunks
- 1 onion, roughly chopped
- 10 carrots, cut into large chunks
- 2 tbsp plain flour
- 500ml can stout
- 1 beef stock cube
- Salt and pepper
- Pinch of sugar
- 3 bay leaves
- Big thyme sprig
- Creamy parsnip mash, optional to serve*
Method
1. Heat oven to 160°C/140°C Fan/Gas Mark 4. 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 stout 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.
2. Cover with a lid and place in the oven for about 2½ hours until the meat is really tender. Leave the stew to settle a little, then serve with the creamy parsnip mash.
*For the creamy parsnip mash:
Ingredients
- 900g potatoes
- 3 parsnips, peeled and chopped
- Knob of butter
- 4 tbsp crème fraîche or double cream
- Salt and pepper
Method
1. Boil the potatoes with the parnsip for 15 minutes until tender. Drain well, then mash with the butter and crème fraîche or double cream.
2. Season with salt and pepper and serve piping hot.
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