Batch friendly beef and stout stew
The perfect stew for rainy days
If you’re reading this from the UK, you’ll be well aware of the relentless rain we’ve been having. To the point it’s practically headline news. It has honestly rained every single day of 2026 (we’re currently late into Feb now). Grey skies, wet trouser bottoms and general despair is what most people are currently experiencing. .
So naturally, I did what any sensible person would do. I made a batch-friendly beef and stout stew to cheer myself up.
Batch-friendly you say?
Yes, and I really do mean batch-friendly. If we’re going to have more wet weather (which feels inevitable), I need comforting pots of joy ready to go in the fridge or freezer. I want an instant hit of warmth the second I walk through the door with no further thinking required. And this stew absolutely delivers.
You get that deep, rich Guinness sauce that’s glossy and packed with flavour, smoky bacon running through it, plenty of garlic (because there’s no such thing as too much garlic), and thyme and rosemary that make the whole kitchen smell AMAZING. The beef turns meltingly tender, the sauce thickens into something luxurious, and suddenly the rain doesn’t feel quite so offensive. If I can sit indoors and enjoy this, maybe the rain isn’t so bad after all…
Plus, it’s the kind of meal that feels like a hug in a bowl. Proper comfort food. The sort of meal that also improves overnight, which makes it even more perfect for batching. Make it once, enjoy it for days.
Let’s not forget about the potato side
And as everyone surely knows by now, no meal is complete without a proper potato side. If we’re indulging in a rich, deeply savoury stew, then it absolutely has to be served with creamy mashed potato. The mash soaks up that stout gravy beautifully, so it would honestly be rude not to serve it with velvety mash.
If you want to turn it into a full-on feast, add some steamed broccoli, leeks or roasted carrots on the side. No harm in ticking off a few extra portions of your five-a-day while you’re at it. Balance and all that.
FAQs
Can I use a different stout instead of Guinness?
Yep! Guinness gives that classic deep, slightly bitter richness, but any good-quality stout will work. Just make sure it’s one you’d happily drink because if you wouldn’t sip it, don’t cook with it.
Can I make this ahead of time?
Yes, and I actually recommend it. The flavour deepens overnight as everything settles together. Store in the fridge for up to 3 days or freeze in portions for up to 3 months.
What cut of beef works best?
Go for a slow-cooking cut like chuck, braising steak or shin. These cuts break down beautifully over time and give you that tender, pull-apart texture. There’s no point getting super fancy beef when these work beautifully well.
How do I reheat after freezing?
When you’re ready to reheat, you can defrost the stew in the fridge overnight and reheat it in a saucepan.
Batch friendly beef and stout stew
By Poppy Cooks
https://www.poppycooks.com/recipes/batch-friendly-beef-and-stout-stew/
Ingredients
- 600g diced beef braising steak
- 3 tbsp plain flour
- 150g smoked bacon, chopped
- 2 brown onions, diced
- 2 sticks celery, diced
- 2 carrots, roughly chopped
- 4 cloves garlic, sliced
- 3 sprigs thyme
- 3 sprigs rosemary
- 1 tsp celery salt
- 1 tsp smoked paprika
- 1 tsp mustard powder
- 1 tsp onion granules
- 3 bay leaves
- 500ml Guinness
- 500ml beef stock
- Gravy granules or cornflour to thicken
- Salt, pepper and olive oil
Metric
Imperial
Instructions
- Heat a large frying pan over a high heat with a glug of olive oil. Season the flour generously with salt and pepper, then toss in the beef to coat. Fry the beef in batches until golden brown all over and tip into the bowl of a slow cooker.
- Chuck all of the bacon and veg into the pan and fry for 2 minutes, until lightly browned and add that to the slow cooker too. Spoon in the celery salt, smoked paprika, mustard powder and onion granules and add the thyme, rosemary and bay leaves.
- Season the pot generously with salt and pepper, then pour in the Guinness and beef stock. Pop on the lid and cook on high for 8 hours or on low for 8-10.
- When the beef is tender, sprinkle in gravy granules (or pour in a cornflour slurry, whichever you prefer) to thicken the sauce to your liking. Give it a taste for seasoning and serve with creamy mashed potatoes and sautéed greens.
- Allow any leftover stew to cool completely before scooping in airtight containers and freezing for up to 3 months.
- When you're ready to reheat, you can defrost the stew in the fridge overnight and reheat in a saucepan.