Rich Beef Stew With Hand-Cut Fries

• 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

1. 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.
2. Meanwhile, heat a few inches oil in a large heavy pot to 300u0b0F. 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.
3. Increase the temperature of the oil to 350u0b0F. 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.

butter, stewing beef, onions, garlic, sugar, mustard, rye bread, vegetable oil, potatoes, salt, red wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/16785 (may not work)