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 50 MINS

    Cooking Time

  • Easy

    Difficulty

  • 20 MINS

    Prep Time

  • 6 People

    Serves

  • 800 grams stewing beef roughly chopped
  • 12 medium-sized potatoes halved
  • sea salt and ground black pepper
  • 1 handful fresh rosemary, leaves picked finely chopped
  • extra virgin olive oil
  • 1 red onion, peeled and chopped
  • 200 grams scrubbed baby carrots
  • 1 parsnip, peeled and grated
  • 2 tbsps marmite
  • 2 heaped tablespoon pearl barley
  • 3/4 pint Guinness
  • 2 Knorr rich beef stock pot

  1. Preheat your oven to 180 degrees.

  2. In a large casserole dish fry the carrots and onions in some olive oil, until slightly softened and brown. Once the carrots and onions are nicely browned, set aside while you prepare the meat.

  3. Place the beef, flour, salt & pepper with the rosemary in a bowl and mix until the meat is covered.

  4. Heat your casserole dish with some more olive oil and fry off the beef in batches for 3-4 minutes, or until brown.

  5. Dissolve 2 Knorr® Beef Stock Pots in 1litre of boiling water. Add all of the browned beef to the casserole dish with the onions & carrots.

  6. Next, add the pearl barley, grated parsnip, Marmite and ale to the casserole dish, mix until combined. Then, stir in the dissolved Knorr® Beef Stock Pots.

  7. Bring the mixture to the boil and simmer for about 20 minutes with the lid off.

  8. Place in the stew into the oven with the lid on for 2 hours.

  9. Add the potatoes and cook for a further 50 minutes.

  10. Garnish with some freshly chopped parsley and serve.

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