Pot-roast beef with French onion gravy

Pot-roast beef with French onion gravy

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(21 ratings)

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Cooking time

Prep: 15 mins Cook: 2 hrs, 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
487
protein
6g
carbs
19g
fat
17g
saturates
5g
fibre
5g
sugar
15g
salt
1g

Ingredients

  • 1kg silverside or topside of beef, with no added fat (see tip, below)
  • 2 tbsp olive oil
  • 8 young carrots, tops trimmed (but leave a little, if you like)
  • 1 celery stick, finely chopped
  • 200ml white wine
  • 600ml rich beef stock
  • 2 bay leaves
  • 500g onions
  • a few thyme sprigs
  • 1 tsp butter
  • 1 tsp light brown or light muscovado sugar
  • 2 tsp plain flour

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Method

  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.
  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.)
  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.
  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 from Good Food magazine, February 2013

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Comments

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keeleyberry1993's picture
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Ever since I can remember, I've never been too excited about roast beef. Any time my mum would cook beef, it would come out like a tough old boot. This roast beef is the best I've ever had and I was so impressed by it I just HAD to make an account and let you all know how great and easy this recipe is! I've never seen so many clean plates at tea time from the family, including 2 very fussy children who even asked for seconds!

Few tips - make sure you've got some massive roasting forks to stab into the beef whilst you're searing it, it can be quite heavy.
Also use a roasting bag - makes the beef so soft and juicy.
When making the gravy, add extra flour if you like it thicker :)!

Enjoy! I'm definitely keeping this recipe.

koolk_2009's picture
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beautifully soft meat, even my fussy son ate some! I would put more flour in the gravy next time as it was a bit thin.

gsymoo's picture
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Fantastic dish! full of flavour. When it tastes this good, I don't think I'll roast beef the usual way again.

vollen's picture
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I made this tonight and it was very dry - nice flavour ( I used silverside) . The only thing I forgot to do was season the beef before browning - wonder what I did wrong ??

bezza110's picture
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Made this several times, good alternative to traditional Sunday roast

suewaite's picture
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Made tbis last night for friends. It was absolutely beautiful and full of flavour. Provided generous portions.

I prepared and cooked it in the afternoon, the popped the meat and carrots wrapped in foil in the oven whilst eating starters and then finished the gravy just before serving, meaning i could relax with our guests. I also made the cheesy mash which I also prepared ahead and then topped with the cheese and popped in the oven whilst eating starters. Fab !!

shonar0612's picture

Tried this on Sunday and it is absolutely delicious we actually used a 2kg silverside and cooked for 30-45 minutes longer and it was very tender. Didn't fall off but it wasn't chewy in the slightest - perfect. Can't wait to try again

followingcharlie's picture

Hi Mo - I would really like to try this in the slow cooker, can you tell me how long you cooked it for? Thanks

carol362636's picture
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Very good. My carrots were completely submerged and were fine. Be aware making the frays takes a while - about 45 mins so factor that in as you need to cook the onions off before the meat done and then it's another 15 mins when the beef out.

sputnik503's picture
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Oh dear- forgot to rate it. Definitely 5 stars.

sputnik503's picture
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Wow! This was absolutely delicious. I used a silverside joint and the only change I made to the recipe was to use chopped fennel instead of celery. The meat was really tender and we loved the onion gravy. Will definitely be having this again.

marie2237's picture
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Tried and tested. Made this for Sunday dinner using slow cooker. Meat melted in your mouth. Lovely flavours. very easy to make

yummers's picture
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I made this for my Mum and Dad, it was absolutely super! The meat was beautifully tender and everything had the richly mingled flavours you hope for in a one pot. I served it with all the extras suggested in the magazine and they all complimented each other beautifully. I was a little ambitious with the size of pot, but it really didn't matter! Definitely worth a try.

carenscookin's picture

Used a joint of braising steak and it fell apart, was really tasty and went well with the cheesy mash, I left out the mustard as young son not keen but all plates were cleaned and got a thumbs up off everyone. Will be doing this one again soon.

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