Rich Beef Stew With Hand-Cut Fries

• 3 tablespoons butter
• 2 1/4 pounds stewing beef
• 6 1/4 cups onions peeled and diced
• 4 garlic cloves peeled and diced
• 1 3/8 cups dark beer bottle rich
• 2 1/8 cups vegetable stock
• 3 tablespoons caster sugar
• 2 tablespoons English mustard
• 2 slices rye bread
• 4 1/4 cups vegetable oil for frying
• 2 1/4 pounds potatoes floury, peeled and cut into thick chips
• coarse sea salt to serve
• 2 tablespoons 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, rich, vegetable stock, caster sugar, english mustard, rye bread, vegetable oil, potatoes floury, salt, red wine vinegar

Taken from www.yummly.com/recipe/Rich-Beef-Stew-with-Hand-Cut-Fries-1412269 (may not work)