The Marquess' beef & Guinness stew

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olive magazine

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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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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 - 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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