Rich Beef Stew With Hand-Cut Fries - cooking recipe

Ingredients

3 tbsp butter
1 kg stewing beef
1 kg onions, peeled and diced
4 None garlic cloves, peeled and diced
330 ml bottle rich, dark beer
500 ml vegetable stock
2-3 tbsp caster sugar
2 tbsp English mustard
2 None slices rye bread
1 litre vegetable oil, for frying
1 kg floury potatoes, peeled and cut into thick chips
None None Coarse sea salt, to serve
2 tbsp red wine vinegar, to serve

Preparation

Melt the butter in a large Dutch oven over medium-high heat. Add the beef and cook for 8-10 mins until browned on all sides. Stir in the onions and garlic and cook for 2 mins. Add the beer and scrape up the browned bits in the pan; cook for 1-2 mins. Add the broth and bring to a boil. Stir in the sugar and season with salt and pepper. Spread the mustard over the bread; place the bread mustard-side down on top of the stew. Cover and simmer for 1 hour 30-45 mins until the beef is tender, stirring occasionally.
Meanwhile, heat a few inches oil in a large heavy pot to 300\u00b0F. Add the potatoes in batches and cook for 4 mins per batch until soft but not brown. Carefully remove using a slotted spoon and drain on paper towels.
Increase the temperature of the oil to 350\u00b0F. Add the potatoes again in batches and cook for 3-4 mins per batch until golden and cooked through. Drain on paper towels. Sprinkle with coarse salt and a little red wine vinegar. Divide the stew among four bowls and serve the fries on the side.