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 (300 degrees F) 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
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|Serving Size: 1 Serving (123g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4.9mg||0 %|
|Potassium 183.5mg||5 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 17.1g|
|Protein 2.5g||4 %|
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Calories per serving: 87
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