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.