Chop up your carrot and fry them in a frying pan, over the highest heat, with a couple of tablespoons of olive oil.
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.
When the carrots have softened, add the onions with a few more drops of olive oil. Cook until the onions are golden.
Add the Guinness and watch the stew sizzle. Turn down the heat.
Add the creme fraiche and leave to simmer for 10 minutes. Serve hot with a slice of soda bread.