Watch Chef Marco Pierre White demonstrate how to cook his beef stew which uses Guiness to make all the difference.
This beef stew recipe uses prune juice together with the GUINNESS®, so that the bitterness of the GUINNESS® is balanced by the sweetness of the prune juice. Using a Knorr Rich Beef Stock Pot to give the richness of flavour you want in a stew, and topped with a garnish of fried bacon lardons and fried prunes, this dish is the perfect choice for when you need a satisfying winter warmer.
- 3tbsps sunflower or vegetable oil
- 2 onions, chopped
- 3 garlic cloves, chopped
- 1kg beef brisket or stewing steak, chopped into large chunks
- 500ml GUINNESS®
- 500ml prune juice
- 1 Knorr Rich Beef Stock Pot
- 1tsp olive oil, for shallow-frying
- 12 pitted prunes
- 200g chunky bacon lardons
You can also find out more about this recipe here: http://www.knorr.co.uk/recipes/detail...
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