Beef and Guinness Stew
Slow cooked beef in a dark, rich gravy with carrots and parsnips. Better the next day.
- Time3 hrs
- LevelEasy
- Costabout £2.86 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan). Toss the beef in the flour and brown it in batches in the oil in a large casserole for 5 minutes per batch. Lift out each batch.
15 min - 2
Add the onions to the pot and cook for 6 minutes. Stir in the tomato purée for 1 minute.
6 min - 3
Pour in the Guinness, scraping up the sticky bits from the base, and bubble for 3 minutes.
3 min - 4
Return the beef and add the stock, thyme and bay leaves. Bring to a simmer, cover and put in the oven for 1 hour 30.
90 min - 5
Add the carrots and parsnips. Cook for another 45 minutes with the lid off a little, until the beef is falling apart and the gravy is glossy.
45 min - 6
Taste and season. Serve with mash or crusty bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.