Roast beef with vegetables and gravy
https://www.coop.co.uk/recipes/roast-beef-with-vegetables-and-gravy
Tender British beef served with roasted vegetables is so easy to cook but tastes really special
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Feeds
6
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Ready in
1 hour
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 19g
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Ingredients
- 1 tbsp Co-op olive oil
- About 800g Co-op British beef joint
- 1 leek, trimmed and thickly sliced
- 2 red onions, peeled and sliced
- 5 parsnips or carrots, peeled and chopped
- 2 sticks celery, trimmed and sliced
- Sprig fresh thyme (or 1 tbsp dried)
- 750ml beef stock (made with 1/2 stock cube)
- 1 glass red wine (125ml)
- 1 tsp mustard
- 1 bay leaf (optional)
- 1 tsp redcurrant jelly
- 15g Co-op unsalted butter, melted
- 15g Co-op plain flour
- To serve, mustard and extra redcurrant jelly
Method
- Preheat the oven to 170ºC/fan 140ºC/Gas 3
- Heat the oil in a casserole dish, sear the beef all over, then set aside
- Soften the leek and red onions in the dish, then add the parsnips or carrots, celery and thyme
- Cook for a few mins more
- Add the stock, wine, mustard, bay leaf, if using, and redcurrant jelly
- Stir and return the beef to the dish, cover with foil and a lid, and roast for 1 hour
- Take the beef and veg out of the pan and arrange on a serving dish
- Mix together the butter and flour
- For the gravy, bring the leftover liquid to the boil, add the flour mix and whisk, until thickened
- Add more stock, mustard and redcurrant jelly, to taste
- Thinly slice the beef and serve with the veg and gravy, and extra mustard and redcurrant jelly, if you like
