Slow-Cooked Topside of Beef in Red Wine Sauce

Serves 8. Total time 3 hours 30 mins. Price £2.20 per serving. Each 304g serving. From asdagoodliving.co.uk. Please drink responsibly.

🍳 Cook: 210 min

Ingredients

2 tbsp	30 ml	sunflower oil
1 kg		topside of beef
100 g		unsmoked streaky bacon rashers, chopped
14		shallots
1		large carrot, diced
1		small stick celery, chopped
1		sprig of thyme
1		sprig of rosemary
500 ml		Tempranillo red wine
1 tbsp	15 ml	tomato purée
250 ml		beef stock (made with 1 stock cube)
250 g		mushrooms, quartered
2 tsp	10 ml	cornflour

Pre-heat the oven to 160C/140C Fan/Gas 3. Heat half the oil in a large frying pan and brown the beef on all sides. Transfer to a roasting tin and put in the oven.
Add the bacon to the pan and fry for 4-5 minutes, stirring frequently. Transfer to the roasting tin, leaving the fat in the pan.
Chop 2 shallots and fry in the pan with the carrot and celery for 5 minutes, stirring occasionally. Add to the roasting tin, tucking some of the bacon and vegetables under the beef.
Add the herbs and wine to the pan and stir to scrape up all the crispy bits on the base of the pan. Boil fast until it's reduced by half. Stir in the tomato purée.
Pour the wine over the meat and add the stock. Cover with foil and cook for 2 hours 30 minutes, turning the meat over after 1 hour.
Transfer the beef and vegetables to a serving dish. Cover with foil and keep warm. Strain the liquid from the roasting tin into a saucepan, discarding the herbs.