Loaded Belgian Fries with Beef Stew and Cheddar

Beef stew topping

• 1 large Yellow onion
• 2 tbsp Olive oil
• 700 g Beef chuck roast
• 2 tbsp Plain flour
• 330 ml Lager beer
• 400 ml Beef stock
• 2 pieces Bay leaves
• 1 tsp Fine sea salt
• ½ tsp Black pepper

Twice-cooked fries and finishing

• 1.2 kg Russet potato
• 1.5 liters Vegetable oil
• 200 g Cheddar cheese, mature
• 120 g Mayonnaise

1. Halve and thinly slice the onion. Cut the beef into bite-sized chunks and season with the salt and pepper.
2. Heat the olive oil in a large pot over medium-high heat. Brown the beef in batches for 6 to 8 minutes total, then transfer to a bowl.
3. Lower the heat to medium and cook the onion in the same pot for 6 to 8 minutes until softened and lightly golden. Stir in the flour and cook for 1 minute.
4. Pour in the lager, scraping up any browned bits, then add the beef stock and bay leaves. Return the beef to the pot, bring to a gentle simmer, then cover and cook for 55 to 65 minutes until the beef is tender and the sauce is glossy and lightly thickened.
5. While the stew simmers, peel the potatoes and cut into chips about 1 cm thick. Rinse well, then drain and pat very dry.
6. Heat the vegetable oil in a large pot to 160°C (320°F). Fry the chips in batches for 5 to 6 minutes until pale and tender but not coloured, then drain well.
7. Increase the oil temperature to 190°C (375°F). Fry the chips again in batches for 2 to 4 minutes until deep golden and crisp, then drain and season lightly with a pinch more salt if you like.
8. Heat the grill to high. Pile the fries onto a baking tray, spoon over the hot beef stew (discard the bay leaves), then scatter over the cheddar.
9. Grill for 2 to 4 minutes until the cheese is melted and bubbling. Finish with a spoon of mayonnaise on each portion and serve straight away.

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