Sarah Butler: Cosy, comfy and substantial evening meals for the whole family

The Guinness stew uses cheaper cuts of beef and everyday vegetables, transforming them through slow cooking into a rich, tender meal that’s pure comfort in a bowl. 

Busy families know that mealtimes can be a juggle. With work, school runs, and activities, getting something hearty and home-cooked on the table often feels like a win in itself. 

That’s why simple, budget-friendly recipes that everyone loves are worth their weight in gold. 

This week’s recipes, a comforting Guinness Stew and Tasty Cheesy Paprika Fries are two perfect examples of delicious, simple and affordable family favourites.

The Guinness stew uses cheaper cuts of beef and everyday vegetables, transforming them through slow cooking into a rich, tender meal that’s pure comfort in a bowl. 

It’s a great slow cooker dish that only gets better the next day. 

The cheesy paprika fries are the ultimate quick treat, golden, crispy, and full of flavour. Served with homemade burger sauce they're guaranteed to be a hit with both kids and adults. 

Two very different dishes, yet bot are proof that you don’t need fancy ingredients or hours in the kitchen to make food that brings the family together. 

Guinness Stew

recipe by:Sarah Butler

This Guinness Stew is a true family favourite: hearty, rich, and full of flavour. The slow cooking process transforms simple ingredients into a tender, melt-in-your-mouth meal that warms you from the inside out.

Servings

4

Preparation Time

 15 mins

Cooking Time

 4 hours 0 mins

Total Time

 4 hours 15 mins

Course

 Main

Ingredients

• 1.5 lb (700 g) good-quality stewing beef, cut into chunks

• 1 beef OXO cube, crushed

• 4 tbsp olive oil

• Salt and freshly ground black pepper

• 25 g butter

• 4–5 carrots, peeled and cut into large chunks

• 1 large onion, cut into large chunks

• 4 garlic cloves, crushed

• 1 tbsp plain or self-raising flour

• 100ml Guinness

• 1 pint beef stock

• 1 tbsp tomato purée

• 1 bay leaf

• 1 tbsp fresh thyme, finely chopped

• 1 tbsp fresh parsley, finely chopped, plus extra to garnish

Method

1. Preheat the oven to 140°C/ 120°C fan/ gas 1. You can also use a slow cooker set to low.

2. Season the beef with the crushed OXO cube, salt, pepper, and 2 tbsp olive oil.

3. Brown the beef in batches (7–8 pieces at a time) in a hot frying pan for 3–4 minutes per batch until golden on all sides. Set aside.

4. Sauté the vegetables. In a large casserole pot, heat the remaining 2 tbsp olive oil and butter over medium-high heat. Add the carrots, onion, and garlic, and cook for 3–4 minutes until slightly softened.

5. Combine and coat. Return the browned beef to the pot. Add the flour and stir well to coat the meat and vegetables.

6. Deglaze with Guinness. Pour in the Guinness and let it simmer until reduced by half.

7. Add the rest. Stir in the beef stock, tomato purée, thyme, parsley, bay leaf, and a little more seasoning. Bring to a gentle simmer.

8. Cover and cook. Lay a sheet of parchment paper over the stew, then cover with foil (leaving small gaps for steam to escape). Cook in the oven or slow cooker for 3–4 hours, stirring occasionally and adding a splash of water if needed.

9. Thicken if needed. If the sauce is too thin at the end, remove the lid and simmer over the hob for 5–10 minutes, until it has thickened.

10. Serve. Remove the bay leaf, garnish with chopped parsley, and serve with creamy mashed potatoes or top with puff pastry for a comforting pie-style dish.

Sarah's secrets

Brown the beef in small batches to lock in flavour. Always use meat at room temperature and make sure your pan is very hot before adding it.

Cheesy Paprika Fries

recipe by:Sarah Butler

These cheesy paprika ones are a family favourite that always disappear fast. The smoky paprika adds a warm, comforting kick, while a sprinkle of melted cheese takes them straight into indulgent territory.

Servings

4

Preparation Time

 10 mins

Cooking Time

 35 mins

Total Time

 45 mins

Course

 Main

Ingredients

• 4 large potatoes (such as Roosters), cut into thin chips

• 2 tbsp paprika

• 1 tsp garlic powder

• 4 tbsp sunflower oil

• 40g grated cheese (Parmesan or Cheddar)

• Salt and freshly ground black pepper

• For the sauce

• 8 tbsp mayonnaise1 tbsp tomato ketchup1 tsp mustard1 tsp pickle juice (from any jar of pickles)

Method

1. Preheat the oven to 200°C/ 180°C fan/ gas 6.

2. Rinse the cut potatoes and add to a saucepan of boiling salted water. Simmer for 5–6 minutes, then drain.

3. Mix the paprika, garlic powder, and sunflower oil together, then toss with the drained chips to coat evenly.

4. Line a large baking tray with parchment paper and spread the chips out in a single layer. Season with salt and pepper.

5. Bake for 30–35 minutes, turning halfway through, until golden and crisp.

6. Sprinkle with cheese and grill for 1–2 minutes, until melted and bubbling.

7. For the sauce, mix all the ingredients in a small bowl.

8. Drizzle over the fries or serve on the side for dipping.

Sarah's secrets

For extra-crispy fries, let the parboiled potatoes steam-dry in the colander for a few minutes before coating them in oil and seasoning. This helps them crisp beautifully in the oven.