Pot-roast beef with French onion gravy

Pot-roast beef with French onion gravy

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(16 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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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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