Beef and stout stew

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An Irish classic, this dinner is sure to satisfy everyone at the table. Made with plenty of vegetables, tender pieces of beef and some good old-fashioned Irish stout.

Per serving:

426kcals, 14.4g fat (4.3g saturated), 21.1g carbs, 6.4g sugars, 48.5g protein, 4.7g fibre, 0.334g sodium

10 minutes
3 hours
Difficulty: Easy
Serves: 6 portions
2 tbsp flour
Salt and black pepper
900g stewing beef, trimmed and cut into 4cm cubes
Olive oil, for cooking
2 onions, roughly chopped
1 garlic clove, crushed
150g mushrooms, quartered
2 tbsp tomato purée
300ml Irish stout
1 tbsp Worcestershire sauce
1 tbsp soy sauce
2 carrots, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
1 bay leaf
Sprig of fresh thyme
To serve:
Fresh parsley, chopped
Creamy mashed potato


  1. Preheat the oven to 150˚C/130˚C fan/gas mark 2.
  2. Place the flour in a small bowl and season with salt and pepper. Toss the beef in the seasoned flour.
  3. Heat two tablespoons of the oil in a large casserole dish over a high heat and brown the meat on all sides, working in batches to avoid over-crowding the pot and adding more oil when necessary. Transfer the browned meat to a plate, cover and set aside.
  4. Reduce the heat to medium and add another splash of oil. Add the onions, garlic, mushrooms and tomato purée. Stir together and cook gently for five minutes.
  5. Turn the heat to high and add the stout, Worcestershire sauce and soy sauce. Bring to the boil and bubble for five minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.
  6. Return the browned meat to the pan along with any juices that the beef has released. Add the carrots, parsnips, bay leaf and thyme. Stir and add some salt and black pepper.
  7. Cover the casserole dish and place in the oven for 2½ hours until the beef is extremely tender. Remove and discard the bay leaf and thyme. Garnish with parsley and serve with creamy mashed potato.