Pot-roast beef with French onion gravy

Silverside and topside are cheaper and leaner cuts of meat, nicely-applicable to gradual-cooking. The stock and juices make a exceptional sauce when mixed with caramelised onions.

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INGREDIENTS

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

INSTRUCTIONS

1. warmth oven to 160C/140C fan/fuel 3. Rub the beef with 1 tsp of the oil and lots of seasoning. warmness a big flameproof casserole dish and brown the meat throughout for approximately 10 minutes. meanwhile, upload 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
2. carry the pork onto a plate, splash the wine into the new casserole and boil for two mins. Pour in the stock, return the beef, then tuck within the carrots, celery and bay leaves, attempting now not to submerge the carrots an excessive amount of. cowl and cook dinner inside the oven for 2 hrs. (i really like to show the beef midway thru cooking.)
3. meanwhile, thinly slice the onions. warmness 1 tbsp oil in a pan and stir inside the onions, thyme and some seasoning. cover and cook dinner lightly for 20 minutes until the onions are softened but not colored. remove the lid, turn up the warmth, upload the butter and sugar, then permit the onions caramelise to a dark golden brown, stirring frequently. cast off the thyme sprigs, then set apart.
4. while the beef is ready, it is going to be smooth and smooth to pull aside at the edges. remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook dinner for 1 min. Whisk the floury onions into the beefy juices inside the casserole, to make a thick onion gravy. flavor for seasoning. upload the pork and carrots returned to the casserole, or slice the beef and convey to the desk on a platter, with the carrots to the side and the gravy spooned over.