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Pot-roast beef with French onion gravy
- 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
Directions:View on BBC Good Food
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