- 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
- 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
- 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.
- Add the beef pieces and cook, stirring frequently, until browned on all sides. Season with salt and freshly ground black pepper.
- Add the ketchup and wine and stir well.
- Add the beans, carrot and potatoes and simmer for 10-12 minutes.
- 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.
- Add the garlic and onion, season with salt and freshly ground black pepper and cook gently until softened.
- To serve, place the stew into a bowl and sprinkle over the breadcrumbs. Place the potatoes alongside and sprinkle over the parsley.