Beef and Stout Stew

Fri, 9 October 2026

Ingredients:

* 3½ tablespoons butter

* 1 tablespoon neutral oil, for browning

* 150g bacon lardons or pancetta

* 300g whole shallots, peeled

* 6 carrots, peeled and cut into 2-inch pieces

* 1kg stewing beef, cut into cubes

* 400g baby mushrooms

* 1.2 litres of stout

* 1 beef stock cube or stock pot

* 1 bouquet garni, or 3 sprigs fresh thyme

* Sea salt and freshly ground black pepper

* Creamy mashed potatoes, to serve

Method

1. Prepare the oven Preheat your oven to 160°C / 320°F / Gas Mark 3. Place a large, heavy-based, ovenproof casserole dish over a medium heat.

2. Build the flavour Add the butter and oil to the casserole. Once the butter begins to foam, add the bacon lardons and cook until golden and lightly crisp, allowing the fat to render and flavour the pan.

3. Caramelise the vegetables Add the whole shallots and carrots. Cook for 5–7 minutes, turning occasionally, until the vegetables take on a lovely golden colour. Remove the bacon and vegetables with a slotted spoon and set aside.

4. Brown the beef Season the beef generously with sea salt and freshly ground black pepper. Working in batches, brown the beef on all sides, taking care not to overcrowd the pan. This step is essential for developing a deep, savoury flavour. Transfer the beef to the plate with the vegetables.

5. Cook the mushrooms Add the baby mushrooms to the casserole and sauté for 2–3 minutes until lightly coloured. Remove and set aside with the other ingredients.

6. Deglaze with Stout Pour the Stout into the hot casserole, scraping the bottom with a wooden spoon to release all those beautiful caramelised bits. Bring to a gentle simmer and crumble in the beef stock cube, stirring until dissolved.

7. Bring everything together Return the browned beef, bacon, shallots and carrots to the casserole. Add the thyme or bouquet garni and stir gently to combine. Cover with a tight-fitting lid.

8. Slow-braise to perfection Transfer to the preheated oven and cook for approximately 2 hours. Add the mushrooms for the final 45 minutes of cooking so they retain their texture and flavour. The stew is ready when the beef is fork-tender and the gravy is rich and deeply savoury.

9. Finish and serve

10. Remove the thyme sprigs or bouquet garni. Taste the gravy and adjust the seasoning as needed. If the sauce needs thickening, simmer gently on the hob with the lid off until it reaches your desired consistency.