How to make Beef And Guinness Stew
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How to make Beef And Guinness Stew
Master Chef Marco Pierre White shows you how to make a braised beef, prune juice and Guinness stew. Enjoy this tutorial on making melt-in-your-mouth beef and a rich, deeply flavoured stew that is simply world class.
- Prep:
- 30m
- Cook:
- 4h
- Total:
- 4h:30m
- Serves:
- 4
- Temp:
- 140° c - 280° f
Ingredients
- 1 kg beef brisket
- Knorr rich stock pot
- clarified butter
- 2 onions, chopped
- 3 garlic cloves, chopped
- 200 g chunky bacon lardons
- 500 ml Guinness
- 500 ml prune juice
- 12 pitted prunes
Step 1: Caramelize the Onions and the Beef
Pre-heat the oven to 140C. Roughly chop the onions and garlic. Add 1 tbsp oil to a casserole dish or deep pan, heat and add the onions and garlic. Sweat the onions and garlic for 10-15 minutes. Cut the beef brisket into large chunks. Caramelize the beef in a separate pan on each side and then add the browned beef to the casserole dish.
Step 2: Add the Guinness and Prune juice, Braise
Add 330ml Guinness and 330ml prune juice. Add a Knorr rich stock pot. Bring to the boil and add to the oven at 140C for 3.5-4 hours.
Step 3: Prepare the Garnish
Place your prunes in a pan of cold water, bring to the boil, drain, refresh in cold water and drain again. About 10 minutes before the beef has cook in the oven, take 2 frying pans, heat with a dash of clarified butter or vegetable oil. Fry the bacon lardons until crispy in one pan and your pitted prunes until cooked through in another pan.
Step 4: Combine and Serve
Remove the casserole dish from the oven. Transfer the beef to serving dish, pouring over the casserole juices. Garnish with the fried prunes and bacon lardons. Serve.