Marco Pierre White Inspired Me To Make Beer Beef Stew! | Chef Jean-Pierre

By Chef Jean-Pierre · 180 min

Ingredients

Instructions

1. Heat the clarified butter in a large pan. Season the beef chunks with salt and black pepper and sear them in batches until golden-brown all over, without overcrowding the pan. Set the beef aside.
2. In a large Dutch oven or oven-safe pot, fry the diced bacon over medium heat until it renders its fat. Add the chopped onion and cook until light golden brown.
3. Add the chopped thyme, rosemary and sliced garlic and sauté until fragrant.
4. Add the drained tomatoes, Guinness, leeks, celery and carrots. Return the seared beef and pour in the beef stock. Add the prunes if using, then season with salt and pepper to taste.
5. Bring to a simmer, cover with a lid and transfer to a preheated oven. Cook for about 2.5 hours.
6. About 45 minutes before the end, take the pot out and check the beef: it should be more tender but not falling apart. Gradually stir in the cooked roux (or enough flour) until the stew reaches your desired thickness and the flour is fully mixed in.
7. Return the pot to the oven and cook until the stew is as thick as you like and the meat falls apart easily when pierced with a fork.
8. Serve hot with mashed potatoes, garnished with fresh herbs and extra prunes if you like.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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