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Braised beef topside recipe

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Serve up this beautiful beef topside, slow-cooked until mouthwateringly tender and falling off the bone, with earthy root veggies and a fragrant broth, for an impressive autumnal supper. See method

Serves 6
10 mins to prepare and 3 hrs 10 mins to cook
458 calories / serving

Ingredients

1.5kg beef topside
2 tbsp olive oil
12 small shallots, peeled
1 garlic bulb, peeled
500g carrots, trimmed and thickly sliced
500g parsnips, trimmed and thickly sliced
150ml red wine
1ltr beef stock
1 bunch thyme
3 tbsp tomato purée

Each serving contains

Energy
1930kj
458kcal 23%
Fat
12g 18%
Saturates
4g 20%
Sugars
14g 15%
Salt
2.3g 38%

of the reference intake
Carbohydrate 21.8g Protein 61.4g Fibre 8.4g

Method

Season the beef on all sides. Heat the oil in a flameproof casserole dish and brown the meat well all over. Remove the meat from the pan, add the shallots, garlic cloves, carrots and parsnips, and brown. Return the beef to the pan, pour in the wine and bubble until reduced by half.
Pour in the stock and add the thyme, then season with salt and pepper. Bring to the boil, then cover and simmer over a very low heat for 2
Stir in the tomato purée. Cover and simmer for a further 30 mins, until the beef is starting to fall apart.
Transfer the beef to a board and slice or pull apart. Serve in large, shallow bowls with the stew.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.