Vegetarian swap: swap 800g topside for 4 giant field mushrooms
1 tbsp olive oil
1/2 tsp pepper
300g sliced onions
3 tsp chopped garlic
1 tbsp bouillon paste with 300ml boiling water
2 tbsp bisto gravy
200g chopped leeks
2 tsp balsamic vinegar
100g tomato paste
75cl red wine
800g roast potatoes
800g topside, cut into large chunks
1. Place a large casserole dish on a high heat, add the olive oil, salt, pepper and sear the chunks of meat, turning regularly to insure even colouring.
2. Add the balsamic vinegar. Take your time with this as you want to turn the meat slowly to ensure caramelised sides to the meat.
3. Take the meat out and keep to one side, now add the onions and garlic to the pan, sweating the onions off for around 10 minutes until golden. You can add a splash of water to get any of the caramelised bits from the meat at the bottom
4. Add the leeks and tomato paste, cooking out the tomato paste for around 2 mins.
5. Place the beef chunks back in with the onion and the red wine.
6. Add the bouillon with the boiling water and stir, then pour over the beef chunks and place in a pre-heated oven at 170c for 2.5 hours.
7. Add the carrots at around 2 hours and stir them into the sauce.
8. Add the potatoes with some oil to a baking tray and roast for 40 mins alongside the casserole.
9. Take the casserole out of the oven and using two forks, gently pull the meat apart into the sauce, if the sauce is drying up, simply add more hot water and stir in the bisto.
10. Place back into the oven until the sauce has reduced to your preferred consistency.
11. Serve the casserole with big chunks of the pulled beef and the gravy red wine sauce alongside the roast potatoes.