Ingredients
For the beef stew
25g/1oz unsalted butter
1 tbsp olive oil
½ onion, finely sliced
1 garlic clove, chopped
100g/3½oz beef fillet, chopped into 2.5cm/1in cubes
salt and freshly ground black pepper
1 tbsp tomato ketchup
100ml/3½fl oz red wine
75g/2¾oz tinned borlotti beans, drained
1 carrot, peeled and chopped
75g/2¾oz ratte potatoes (or other small, waxy potatoes), peeled and sliced
1 tbsp fresh breadcrumbs, to serve
For the Lyonnaise potatoes
50g/1¾oz unsalted butter
1 tbsp olive oil
100g/3½oz ratte potatoes (or other small, waxy potatoes), blanched and sliced
1 garlic clove, sliced
½ onion, thinly sliced
salt and freshly ground black pepper
1 tbsp chopped fresh parsley, to serve
Method
1. For the beef stew, melt the butter with the oil in a frying pan over a low heat and fry the onion and garlic until soft.
2. Add the beef pieces and cook, stirring frequently, until browned on all sides. Season with salt and freshly ground black pepper.
3. Add the ketchup and wine and stir well.
4. Add the beans, carrot and potatoes and simmer for 10-12 minutes.
5. For the Lyonnaise potatoes, melt the butter with the oil in a frying pan over a medium heat and fry the potatoes for 8-10 minutes, until golden-brown.
6. Add the garlic and onion, season with salt and freshly ground black pepper and cook gently until softened.
7. To serve, place the stew into a bowl and sprinkle over the breadcrumbs. Place the potatoes alongside and sprinkle over the parsley.
