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    You are in: Home / Recipes / Beef & Stout Stew With Carrots (OMAC) Recipe
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    Beef & Stout Stew With Carrots (OMAC)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    English_Rose's Note:

    Recipe from Good Food magazine, November 2009 Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot. Freezing instructions - at the end of step 2 the stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1.Heat oven to 350f/160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
    2. 2
      2.Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. Serve with mashed potatoes and vegetables.

    Ratings & Reviews:

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    Nutritional Facts for Beef & Stout Stew With Carrots (OMAC)

    Serving Size: 1 (1880 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1089.9
     
    Calories from Fat 164
    15%
    Total Fat 18.2 g
    28%
    Saturated Fat 5.8 g
    29%
    Cholesterol 160.0 mg
    53%
    Sodium 457.3 mg
    19%
    Total Carbohydrate 66.2 g
    22%
    Dietary Fiber 2.2 g
    9%
    Sugars 4.2 g
    16%
    Protein 62.8 g
    125%

    The following items or measurements are not included:

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