French onion pot roast with Gruyère potatoes from In Mary's Kitchen: Stress-Free Recipes for Every Home Cook (page 177) by Mary Berg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on December 25, 2024

    I made this for our Christmas Eve gathering using 3 lbs of good stewing beef (2" pieces) instead of a roast. It looked like a mountain of sliced onions but they do cook way down and I had to keep reminding myself to think "French onion soup". The brandy gives it lovely flavour and although this is not a looker, it was delicious. I also made roasted carrots & some parsley-garlic butter roasted mushrooms that guests used to top the stew. And not surprisingly, the rich, cheesy potatoes (with the stew spooned over) were very popular with my guests.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.