Pot-roast beef with French onion gravy

BBC GOOD FOOD(1)
Paul Reynolds: "Needs MUCH more flour to bring any thickness to t…" Read More
12Ingredients
3Hours
780Calories

Ingredients

US|METRIC
  • 1 kilogram beef (silverside or topside of, with no added fat, see tip, below)
  • 2 tablespoons olive oil
  • 8 carrots (young, tops trimmed, but leave a little, if you like)
  • 1 celery stick (finely chopped)
  • 200 milliliters white wine
  • 600 milliliters beef stock (rich)
  • 2 bay leaves
  • 500 grams onions
  • 3 thyme sprigs
  • 1 teaspoon butter
  • 1 teaspoon muscovado sugar (light brown or light)
  • 2 teaspoons plain flour
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    NutritionView More

    780Calories
    Sodium24% DV580mg
    Fat69% DV45g
    Protein104% DV53g
    Carbs10% DV29g
    Fiber28% DV7g
    Calories780Calories from Fat410
    % DAILY VALUE
    Total Fat45g69%
    Saturated Fat17g85%
    Trans Fat2.5g
    Cholesterol175mg58%
    Sodium580mg24%
    Potassium1680mg48%
    Protein53g104%
    Calories from Fat410
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber7g28%
    Sugars14g28%
    Vitamin A410%
    Vitamin C30%
    Calcium15%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Paul Reynolds 2 years ago
    Needs MUCH more flour to bring any thickness to the gravy. Mine was a flat-ish cut of beef so should have cooked in good time but instructions were still 20-30 short if what was needed. With those adjustments this was a flavourful and straightforward recipe that I’ll make again.

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