Pot-roast beef with French onion gravy

• Meat

  • 1 kg Silverside or topside of beef

• Produce

  • 2 Bay leaf
  • 1 Celery stick
  • 3 Thyme sprigs thyme this popular herb grows in europe
  • 8 Young carrot

• Canned Goods

  • 600 ml Beef stock, rich

• Baking & Spices

  • 1 tsp Muscovado sugar, light brown or light
  • 2 tsp Plain flour

• Oils & Vinegars

  • 2 tbsp Olive oil olive oil ol-iv oyl probably the most widely-used oil in cooking

• Beer, Wine & Liquor

  • 200 ml White wine

• Other

  • 1 Tsp butter butter butt-err butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 500g onion Onion un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Found on bbcgoodfood.com

Description

Ingredients

• 1kg silverside or topside of beef, with no added fat (see tip, below)
• 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. Its…
• 8 young carrot, tops trimmed (but leave a little, if you like) Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
• 1 celery stick, finely chopped Celery sell-er-eeA collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
• 200ml white wine
• 600ml rich beef stock
• 2 bay leaf
• 500g onion Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
• a few thyme sprigs ThymeThis popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
• 1 tsp butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
• 1 tsp light brown or light muscovado sugar
• 2 tsp plain flour

Directions

• Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
• Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
• Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
• When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.

Nutrition