Dark & Sticky Beef Stew

Dark & Sticky Beef Stew

A play on a classic, packed full of flavour that the whole family will love.
  • 3 H 40 MINS

    Cooking Time

  • Easy


  • 20 MINS

    Prep Time

  • 6 People


  • 1 kg extra lean stewing beef steak
  • 12 potatoes halved
  • 1 handful fresh rosemary finely chopped
  • 2 tablespoons plain flour
  • 1 red onion chopped roughly
  • 200 grams baby carrots
  • 1 parsnip
  • 2 tablespoons marmite
  • 2 tablespoons pearl barley
  • 3/4 pint Guinness
  • 2 Knorr beef stock pots
  • Salt and Pepper
  • extra virgin olive oil

  1. Preheat your oven to 180 degrees.

  2. Season the beef with salt and pepper and add the flour and rosemary to the bowl, stir well to coat all of the meat.

  3. Heat a large casserole dish or pan with some olive oil and fry off the beef to get a nice bit of colour. You may have to do this in two batches.

  4. Dissolve 2 Knorr® Beef Stock Pots in 1litre of boiling water.

  5. In a large pot fry the carrots and onions in some olive oil until slightly softened and brown.

  6. Add the beef along with the parsnip, pearl barley, marmite, ale and stock.

  7. Bring the mixture to the boil and simmer for 10 minutes.

  8. Place in the oven with the lid on for 2 hours, add the potatoes and cook for a further 50 minutes.

  9. Serve and Enjoy!

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