Beef and Guinness Stew with Chunky Root Veg

Beef and Guinness Stew with Chunky Root Veg

SERVES: 6 | PREP TIME: 10 min | COOK TIME:1hr 40min

We’re really coming into root veg season and this hearty beef and Guinness stew embraces the earthy flavours of autumn’s carrots, parsnips and turnips. It can be prepared the day before to be ready for reheating while you bake your potatoes or add chunks of peeled potatoes to the pot to cook in the delicious sauce.

Beef and Guinness Stew


1kg diced beef
2 garlic cloves
1 onion
2 sticks of celery
800g carrot/parsnip/turnip
1 can of Guinness
200ml beef stock
1 heaped tablespoon plain flour
1 teaspoon dijon mustard
Fresh thyme
2 bay leaves
1 tablespoon maple syrup
Salt and pepper


1. Prep your ingredients:

  • Dice the onion
  • Slice the garlic finely
  • Chop the celery into small pieces
  • Wash and peel the carrots/parsnip/turnip and cut into chunky pieces

2. Heat the oil in a large casserole dish or saucepan and brown the diced beef in batches. Remove the beef to a plate with a slotted spoon.

3. Add in a little more oil to the pot if necessary and gently fry the onion and garlic for 3-4 minutes. Then add in the celery, cook for a few more minutes and return the beef and it’s juices to the pot with the thyme and bay leaves. Season well and then add in the flour and combine well with the beef.

4. Pour in the Guinness and let it bubble for a few minutes before pouring in the beef stock and stirring in the mustard. Cover with a lid and simmer slowly for 30 minutes.

5. At this stage add in the chunky carrots/parsnips/turnip and cook for a further 30 minutes. Remove the lid to let the liquid reduce and thicken and cook for 10 -20 minutes until the beef is tender.

6. Replace the lid and leave to sit for 15-20 minutes before serving with a baked potato.