BeebRecipes.co.uk- Archive of BBC Food Recipes

Beef stew with Lyonnaise potatoes

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the beef stew, melt the butter with the oil in a frying pan over a low heat and fry the onion and garlic until soft.

  2. Add the beef pieces and cook, stirring frequently, until browned on all sides. Season with salt and freshly ground black pepper.

  3. Add the ketchup and wine and stir well.

  4. Add the beans, carrot and potatoes and simmer for 10-12 minutes.

  5. For the Lyonnaise potatoes, melt the butter with the oil in a frying pan over a medium heat and fry the potatoes for 8-10 minutes, until golden-brown.

  6. Add the garlic and onion, season with salt and freshly ground black pepper and cook gently until softened.

  7. To serve, place the stew into a bowl and sprinkle over the breadcrumbs. Place the potatoes alongside and sprinkle over the parsley.

Ingredients

For the beef stew

  • 25g/1oz unsalted butter
  • 1 tbsp olive oil
  • ½ onion, finely sliced
  • 1 garlic clove, chopped
  • 100g/3½oz beef fillet, chopped into 2.5cm/1in cubes
  • salt and freshly ground black pepper
  • 1 tbsp tomato ketchup
  • 100ml/3½fl oz red wine
  • 75g/2¾oz tinned borlotti beans, drained
  • 1 carrot, peeled and chopped
  • 75g/2¾oz ratte potatoes (or other small, waxy potatoes), peeled and sliced
  • 1 tbsp fresh breadcrumbs, to serve

For the Lyonnaise potatoes

  • 50g/1¾oz unsalted butter
  • 1 tbsp olive oil
  • 100g/3½oz ratte potatoes (or other small, waxy potatoes), blanched and sliced
  • 1 garlic clove, sliced
  • ½ onion, thinly sliced
  • salt and freshly ground black pepper
  • 1 tbsp chopped fresh parsley, to serve

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