How to Make Beef and Guinness Stew with Marco Pierre White | Tesco Food

Roughly chop 2 onions.

Slice 2 cloves of garlic coarsely.

Heat a dash of oil in a pan.

Add chopped onions and sliced garlic to the pan.

Take 1 kg of brisket and cut into large chunks.

Add brisket to the pan with onions and garlic to caramelize.

Caramelize the beef brisket in a thick base frying pan for better results.

Once caramelized, add the beef to the fried onions and garlic.

Pour in 1 bottle of Guinness (approx 330 ml) and approx 330-350 ml of prune juice.

Add 1 Rich beef stock pot to the mixture.

Stir everything together and prepare for braising.

Preheat the oven to 140-150°C.

Place the mixture in the oven and braise for approximately 3.5 to 4 hours.

Prepare garnish: In two frying pans, heat a little clarified butter or sunflower oil.

Cut bacon into chunky lardons.

Cook bacon in one frying pan until crispy.

In the other frying pan, bring water to a boil and add prunes.

Cook prunes for 5 minutes, then refresh and drain them.

5 minutes before serving, fry the drained prunes in a little butter.

Once the beef has cooked for 4 hours, remove it from the oven.

Sprinkle the cooked prunes over the beef stew.

Add the crispy bacon on top of the stew.

Equipment Needed

Spice Level: