The Marquess' beef & Guinness stew

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1. Video tutorial: Making soup

1. Cook the onions, thyme and garlic with a little olive oil in a large casserole until the onion is softened and translucent. Dust the braising steak in the seasoned flour and brown in a hot pan with a little oil.
2. When the beef has a good, even colour, add it to the pan with the onions and pour in the Guinness. Top up with the stock to just cover the beef.
3. Cover and simmer over a very low heat or transfer to a 150C/fan 130C/gas 3 oven for 2-3 hours until the beef is meltingly tender (check after 2 hours). Season to taste and add some chopped parsley. The Marquess serves this with colcannon.

The Marquess Tavern, 32 Canonbury St, London N1

Per serving

601 kcalories, protein 56.8g, carbohydrate 28.3g, fat 26.5 g, saturated fat 9.9g, fibre 2.1g, salt 1.23 g

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Results 1-20

• Efi

  12 November 2007

  Efi commented on this recipe

  This is an incredible dish! It filled the kitchen with gorgeous aromas. I did not put it in the oven and it turned out just fine in the pot. The horseradish mash added to the texture. Absolutely incredible!

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• Efi

  12 November 2007

  Efi rated this recipe

  

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• Karen

  26 November 2007

  Karen rated and commented on this recipe

  

  Delicious and very easy... long cooking time but the preparation is very straight forward!

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• claire walton

  27 November 2007

  claire walton rated and commented on this recipe

  

  Yum yum yum. Would make this again. I added carrots, peas and turnip to it for the last hour and it worked really well

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• July

  06 December 2007

  July rated this recipe

  

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• Lynn

  09 December 2007

  Lynn rated and commented on this recipe

  

  Brilliant meal! Went great with the Horseradish mash, well worth the wait, and so easy to make! It's swifly became a household favourite!

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• PatM

  06 January 2008

  PatM commented on this recipe

  absolutely fantastic !! I added some carrots and potatoes and it was just the thing for a rainy night. Beef was so tender you could shred it with a plastic fork.

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• PatM

  06 January 2008

  PatM rated this recipe

  

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• maxichops

  07 January 2008

  maxichops rated this recipe

  

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• BBC GoodFood

  04 February 2008

  BBC GoodFood rated this recipe

  

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• Trudi & Pete

  04 February 2008

  Trudi & Pete rated and commented on this recipe

  

  Really easy and soo tasty, will try again!

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• Zot the Bot

  03 April 2008

  Zot the Bot rated and commented on this recipe

  

  I found the meat to be quite tough. I cooked it for the recommend time but it needed a lot more and I wasn't overly impressed unfortunatly. The sauce was delicious however, but the meat was a bit chewy. I wouldn't do this receipe again.

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• Deb

  17 April 2008

  Deb rated and commented on this recipe

  

  My whole family love this dish. The flavours are great, I add extra garlic as we are all addicted to the stuff. Definately on my regular menu list.

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• rebecca

  21 April 2008

  rebecca rated and commented on this recipe

  

  I love rich stews but sorry to say we did'nt like this stew I pefer a stew made with red wine I think that it was the Guinness that we did'nt like

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• pinkie

  04 June 2008

  pinkie rated and commented on this recipe

  

  cooked this for 3.5 hours and still the steak was tough... i'm sure my mother used to cook braising steak for half the day! flavours nice and good thick sauce but given all the recipes out there, certainly wouldn't do this one again

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• Gillian

  21 July 2008

  Gillian rated and commented on this recipe

  

  This is a wonderful stew and even better the next day so perfect for entertaining as you can have it ready the day before. I added a teaspoon of brown sugar to take away the slight bitterness of the Guinness.

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• Roger Owen

  29 October 2008

  Roger Owen commented on this recipe

  I've cooked this twice now - it's a roaring success! Great for dinner parties as you can make it the day before and just reheat and serve. I made 2 changes to the ingredients, I replaced the Guinness with Red Wine (Claret) and the onions with a dozen medium sized shallots (which generally I prefer to onion). This is quite a rich dish so I serve with steamed new potatoes and carrots or green beans.

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• Roger Owen

  29 October 2008

  Roger Owen rated and commented on this recipe

  

  Forgot to rate.....definitely 5 star (with red wine instead of Guinness)!

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• Haley

  14 December 2008

  Haley rated this recipe

  

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• fatwig

  23 December 2008

  fatwig commented on this recipe

  my family really enjoyed this recipe. good tasty beef!

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Ingredients

• 2 large onions , diced
• a few sprigs thyme
• 1 garlic clove , crushed
• olive oil
• 1kg braising steak , cut into chunks
• 6 tbsp plain flour , well seasoned
• 500ml Guinness
• beef stock fresh, cube or concentrate made up to 250ml
• parsley chopped, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 2 hrs min 3 hrs

Ingredients

• 2 large onions , diced
• a few sprigs thyme
• 1 garlic clove , crushed
• olive oil
• 1kg braising steak , cut into chunks
• 6 tbsp plain flour , well seasoned
• 500ml Guinness
• beef stock fresh, cube or concentrate made up to 250ml
• parsley chopped, to serve

Per serving

601 kcalories, protein 56.8g, carbohydrate 28.3g, fat 26.5 g, saturated fat 9.9g, fibre 2.1g, salt 1.23 g

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