Pot-roast beef with French onion gravy
- Jane Hornby
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Serves 4
Easy
Prep: 15 mins
Cook: 2 hrs and 15 mins
A star rating of 4.5 out of 5.210 ratingsRate
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Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions
Freezable
Egg-free
Healthy
High-protein
Nut-free
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Read our guides for tips on how to cook a beef joint so it falls apart and how to achieve the perfect topside beef.
Ingredients
Nutrition
Units:
MetricUS
-
1kg silverside or topside of beef
with no added fat
-
2 tbsp olive oil
-
8 young carrots
tops trimmed (but leave a little, if you like)
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1 celery stick
finely chopped
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200ml white wine
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600ml rich beef stock
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2 bay leaves
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500g onion
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a few thyme sprigs
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1 tsp butter
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1 tsp light brown or light muscovado sugar
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2 tsp plain flour
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Nutrition: per serving
-
kcal523
-
fat17g
-
saturates5g
-
carbs21g
-
sugars16g
low
-
fibre8g
high
-
protein60g
high
-
salt0.57g
low
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Method
-
step 1
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.
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step 2
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.)
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step 3
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.
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step 4
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.
RECIPE TIPS
CHOOSING YOUR MEAT
If you can, pick a flatter piece of meat rather than a taller, rounder one of the same weight. This will cook in less time, as the heat has less distance to travel, and more of the meat will be sitting in the cooking liquid for more of the time. If you’re scaling up the recipe to serve more than four, or you have a rounder cut of meat, the roast may take 3 hours.
Recipe from Good Food magazine, February 2013
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A star rating of 4.5 out of 5.210 ratings
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