Beef & stout stew with carrots

Dairy Free
Health score
31%
Beef & stout stew with carrots
210 min.
4
830kcal

Suggestions


Warm up your kitchen and delight your taste buds with a hearty Beef & Stout Stew that embodies comfort food at its finest. This rich, flavorful dish is perfect for cozy dinners and chilly days, making it an ideal choice for lunch or dinner. Crafted with tender chunks of stewing beef, vibrant carrots, and a fragrant blend of herbs, this stew is not only satisfying but also dairy-free, allowing everyone to enjoy its comforting goodness.

What makes this recipe truly special is the addition of Guinness, which lends a deep, robust flavor to the dish while tenderizing the meat beautifully. As the stew simmers in the oven, the aroma will envelop your kitchen, hinting at the warm, melt-in-your-mouth experience that awaits. Each bite bursts with savory goodness, complemented perfectly by our creamy parsnip mash, which adds an element of indulgence without any dairy.

Whether you're gathering around the table with friends or enjoying a quiet evening at home, this Beef & Stout Stew promises to be a crowd-pleaser. With an easy preparation and the option to prepare in advance and freeze, you’ll always have a delightful meal ready to warm you on a brisk evening. Embrace the winter season and make this delectable stew a staple in your meal rotation!

Ingredients

  • tbsp vegetable oil 
  • kg beef cut into large chunks
  •  onion roughly chopped
  • 10  carrots cut into large chunks
  • tbsp flour plain
  • 500 ml porter canned
  •  beef bouillon cubes 
  • pinch sugar 
  •  bay leaves 
  • servings thyme leaves 
  • servings parsnips (see recipe below)

Equipment

  • oven
  • casserole dish

Directions

  1. Heat oven to 160C/140C fan/gas
  2. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts

Calories830kcal
Protein22.96%
Fat64.81%
Carbs12.23%

Properties

Glycemic Index
78.98
Glycemic Load
7.77
Inflammation Score
-10
Nutrition Score
33.566956722218%

Flavonoids

Apigenin
0.03mg
Luteolin
0.63mg
Isorhamnetin
1.38mg
Kaempferol
0.54mg
Myricetin
0.07mg
Quercetin
5.91mg

Nutrients percent of daily need

Calories:829.72kcal
41.49%
Fat:57.3g
88.15%
Saturated Fat:20.31g
126.95%
Carbohydrates:24.32g
8.11%
Net Carbohydrates:19.27g
7.01%
Sugar:8.85g
9.83%
Cholesterol:177.54mg
59.18%
Sodium:514.11mg
22.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:45.68g
91.36%
Vitamin A:25529.36IU
510.59%
Vitamin B12:5.36µg
89.33%
Zinc:10.92mg
72.79%
Vitamin B3:12.38mg
61.9%
Selenium:39.36µg
56.23%
Vitamin B6:1.06mg
53.01%
Phosphorus:464.5mg
46.45%
Vitamin K:37.48µg
35.7%
Potassium:1221.43mg
34.9%
Iron:5.78mg
32.09%
Vitamin B2:0.49mg
28.96%
Fiber:5.05g
20.19%
Vitamin E:2.61mg
17.4%
Vitamin B5:1.73mg
17.35%
Vitamin B1:0.25mg
16.91%
Manganese:0.34mg
16.85%
Magnesium:66.86mg
16.71%
Vitamin C:12.84mg
15.56%
Folate:60.14µg
15.03%
Copper:0.24mg
12.22%
Calcium:107.85mg
10.79%
Vitamin D:0.25µg
1.67%