Ingredients
- 2 large onions diced
- 4 sprigs Thyme
- 1 large garlic clove crushed
- 1 qty olive oil for cooking
- 1 kilogram braising steak cut into chunks
- 6 tablespoons plain flour well seasoned
- 500 mililiters Guinness
- 1 single beef stock fresh cube or concentrate made up to 250ml
- 1 qty parsley chopped to serve
Instructions
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.
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.
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
