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1. 

   

   Chop up your carrot and fry them in a frying pan, over the highest heat, with a couple of tablespoons of olive oil.

2. 

   

   After a couple of minutes, add the beef-style quorn with a few more drops of olive oil. Leave to cook and start chopping up the onions.

3. 

   

   When the carrots have softened, add the onions with a few more drops of olive oil. Cook until the onions are golden.

4. 

   

   Add the Guinness and watch the stew sizzle. Turn down the heat.

5. 

   

   Add the creme fraiche and leave to simmer for 10 minutes. Serve hot with a slice of soda bread.

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ʎǝɔɐɹƃ

Mar 18, 2008 4:51pm

Why did you not tell me about this last night Cat
I now have to wait a year to try it xx

Cat Morley

Mar 19, 2008 12:56pm

Sorry Grace, T didn't get back with the Quorn beef until about 10pm! I think you should just try it anyway.

ʎǝɔɐɹƃ

Mar 21, 2008 10:03am

Yes-I will try it,can you use propper beef?

Cat Morley

Mar 22, 2008 1:25am

Yeah you can, but you should try the Quorn pieces, you wont be able to tell the difference!

Leigh-Anne D.

Mar 25, 2008 4:25pm

I haven't seen beef Quorn in our stores, but we have these soy beef skewers by Yves (www.yvesveggie.com) that are good. I've used them to make a "beefy" mushroom stroganoff that was quite tasty.

Megan S.

Mar 30, 2008 3:31pm

I'm sad that Canada doesn't have Quorn, cause that looks delish.
If you freeze tofu and then rethaw, it gets a rubbery "meat-like" texture...unfortunately, it doesn't contribute any flavour.