Serve this robust stew with Guinness or a juicy C?tes du Rh?ne - recipe from The Marquess Tavern, London.
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 | ||
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Calories: 87 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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