Beef with Chips
This hearty dish brings together slow-cooked beef in a rich, thick sauce with crisp, golden chips. The casserole develops deep flavour from onions, mushrooms, and rosemary as it gently cooks. Double fried chips add the perfect crunch and make this meal both comforting and satisfying.
This hearty dish brings together slow-cooked beef in a rich, thick sauce with crisp, golden chips. The casserole develops deep flavour from onions, mushrooms, and rosemary as it gently cooks. Double fried chips add the perfect crunch and make this meal both comforting and satisfying.
Servings 4 People
Ingredients
For the Beef Casserole:
- 700 g stewing beef cut into chunks
- 2 tbsp vegetable oil
- 1 large onion sliced
- 200 g mushrooms halved
- 2 cloves garlic crushed
- 2 tbsp plain flour
- 500 ml beef stock
- 2 sprigs fresh rosemary
- 1 tbsp tomato purée
- salt to taste
- black pepper to taste
For the Chips:
- 800 g potatoes large peeled and cut into thick chips
- Vegetable oil for frying
- salt to taste
Instructions
Prepare the Casserole:
- Heat one tablespoon of oil in a frying pan over medium-high heat. Brown the beef in batches until sealed on all sides. Transfer the beef to the casserole dish.2 tbsp vegetable oil, 700 g stewing beef
Build the Base:
- Add the remaining oil to the pan. Cook the onions for 5 minutes until softened. Stir in the mushrooms and cook for another 5 minutes until lightly coloured. Add the garlic and cook for 1 minute.2 tbsp vegetable oil, 1 large onion, 200 g mushrooms, 2 cloves garlic
Thicken the Sauce:
- Sprinkle the flour into the pan and stir well. Cook for 2 minutes to remove the raw taste. Gradually add the beef stock while stirring to form a smooth sauce.2 tbsp plain flour, 500 ml beef stock
Combine and Cook:
- Pour the sauce over the beef in the casserole dish. Add the tomato purée and rosemary sprigs. Season with salt and pepper. Cover and cook in a preheated oven at 160°C (fan 140°C) for 2 hours, stirring once halfway through.2 sprigs fresh rosemary, 1 tbsp tomato purée, salt, black pepper
Prepare the Chips:
- Rinse the cut potatoes under cold water to remove excess starch. Pat them dry thoroughly with a clean towel.800 g potatoes
First Fry:
- Heat the oil to 140°C. Fry the chips in batches for 5–6 minutes until softened but not coloured. Remove and drain on kitchen paper.Vegetable oil
Second Fry:
- Increase the oil temperature to 180°C. Fry the chips again for 3–4 minutes until golden and crisp. Remove and drain, then season with salt.salt
Serve:
- Remove the rosemary sprigs from the casserole. Check seasoning and adjust if needed. Serve the rich beef casserole alongside the hot, crispy chips.
Equipment
- Large casserole dish or heavy-based pot with lid
- Deep Saucepan or fryer
Nutrition
Calories: 459kcal | Carbohydrates: 45g | Protein: 48g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 109mg | Sodium: 367mg | Potassium: 1915mg | Fiber: 6g | Sugar: 5g | Vitamin A: 27IU | Vitamin C: 44mg | Calcium: 82mg | Iron: 6mg
