Genovese-style beef with onions and roast potatoes

Ingredients

For 1 serving

• Beef eye of round150 g
• Onion250 g
• Carrots40 g
• Celery30 g
• Potatoes180 g
• Beef broth150 ml
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: celery,

Method

1. Peel the carrot, wash the celery and chop them; peel the onions and slice them thinly.
2. Put half the oil, the chopped vegetables, the onions and the whole beef in a heavy-based pan with a pinch of salt; cover and cook over the lowest heat for 2 hours, turning the meat now and then and adding a splash of stock when it gets dry, until the onions have become a golden cream and the meat is very tender.
3. For the last 40 minutes preheat the oven to 200 °C (conventional); peel the potatoes and cut them into wedges of about 2 cm.
4. Toss the potatoes in a roasting tin with the remaining oil and a pinch of salt and roast for 30 minutes, turning halfway, until golden and crisp.
5. Slice the meat, season with pepper and serve it in the onion sauce with the potatoes.