FoodCoop Recipes
Roast Beef with Vegetables and Gravy
Tender British beef served with roasted vegetables is so easy to cook but tastes really special
Cook
90 minutes
Serves
6
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
