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  • Beef, carrot & stout stew

    1 vote
    Beef, carrot & stout stew
    Prep: 10 min Cook: 2 hours Servings: 4
    by Brett Ede
    197 recipes
    >

    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

    Directions

    1. Heat a layer of oil in a large heavy-bottomed casserole or pot until smoking and brown the beef all over, in batches. Remove.
    2. Add a little fresh oil to the pot, if needed, and gently sauté the carrots, onion and garlic for about 5 mins.
    3. Then add the flour and briefly cook, continually stirring and scraping the bottom as you do so.
    4. Add the stock, stout, tomatoes, brown sugar, thyme sprig, bay leaves and seasonings. Stir well and bring to the boil.
    5. Return the beef and toss well. Then turn the heat down and gently simmer for about 1½ hours until the meat is very tender.
    6. When ready, add the peas and cook for another 5 mins.

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