Beef Stew with Lyonnaise Potatoes

A quick-seared beef fillet stew served with sautéed golden-brown potatoes, garlic, onions, and fresh parsley.

Quick Beef Potatoes Main Course French

Estimated Nutrition

Calories

1182.4

kcal / serving

1182.4 kcal total

Carbs

68.3g

per serving

68.3 g total

Fat

84.2g

per serving

84.2 g total

Protein

37.8g

per serving

37.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Ketchup

None

Dairy

Unsalted Butter

None

Unsalted Butter

for Lyonnaise potatoes

GrainsCereals

tbsp

Breadcrumbs

fresh, to serve

LegumesPulses

Borlotti Beans

tinned, drained

Liquids

100

Red Wine

None

Meat

100

Beef Fillet

chopped into 2.5cm cubes

NutsSeeds

clove

Garlic

chopped

Salt

to taste

Black Pepper

freshly ground, to taste

clove

Garlic

sliced

tbsp

Parsley

chopped fresh, to serve

OilsFats

tbsp

Olive Oil

None

tbsp

Olive Oil

for Lyonnaise potatoes

Vegetables

0.5

piece

Onion

finely sliced

piece

Carrot

peeled and chopped

Ratte Potatoes

peeled and sliced

100

Ratte Potatoes

blanched and sliced

0.5

piece

Onion

thinly sliced

Method

Melt butter and oil in a pan and fry onion and garlic until soft.

Brown the beef pieces on all sides and season with salt and pepper.

Stir in the tomato ketchup and red wine.

Add beans, carrot, and sliced potatoes, then simmer for 10-12 minutes.

Melt more butter and oil in a separate pan and fry blanched potatoes until golden-brown.

Add garlic and onion, season, and cook until softened.

Serve the stew in a bowl topped with breadcrumbs, with potatoes and parsley on the side.