Pot-roast beef in sauce with chips (redondo de ternera)

Ingredients for 4 portions

• 1 kgEye of round, in one piece, ideally tied
• to tasteSalt
• to tasteBlack pepper
• 2 tbspPlain flour
• 4 tbspOlive oil, for the meat
• 2Yellow onions, chopped
• 2Carrots, sliced
• 3 clovesGarlic, peeled
• 200 mlWhite wine
• 400 mlBeef stock
• 2Bay leaves

On the side

• 1 kgPotato, peeled, cut into chips
• 4 tbspOlive oil, for frying

Method

1. Season the meat with salt and pepper and dust it with flour. Heat the oil in a heavy casserole and brown the meat on all sides over a medium-high heat for about 8 minutes, until well coloured. Lift it out.
2. In the same casserole, fry the onions, carrots and garlic cloves over a medium heat for about 10 minutes, until soft.
3. Return the meat, pour in the wine and let it bubble for 2–3 minutes. Add the stock and bay leaves, cover and turn the heat down.
4. Simmer under a lid for about 1½ hours, until the meat is tender. Turn it halfway through.
5. While the meat simmers, peel the potatoes and cut them into chips. Rinse them and dry them well with a tea towel.
6. Lift the meat out of the casserole and leave it to rest on a board.
7. Remove the bay leaves and blend the sauce until smooth with a stick blender. If it is too thin, let it reduce for a few minutes. Season with salt and pepper.
8. Heat plenty of oil, about 2 cm deep, in a deep frying pan. Fry the chips in batches for 8–10 minutes, until golden. Drain on kitchen paper and sprinkle with salt.
9. Cut the meat into thin slices, return them to the sauce and heat gently for 5 minutes.
10. Serve the slices with plenty of sauce and the chips alongside.

More recipes

• Pan-fried beef steaks with chips45 min · ≈ €2.95/port.
• Cocido madrileño – Spanish chickpea and meat stew15 h 35 · ≈ €3.10/port.
• Albóndigas – Spanish meatballs in sauce with rice1 h 05
• Burgers and chips35 min