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Slow cooker beef topside with red wine gravy served with vegetables

Slow cooker beef topside with red wine gravy

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 1hr marinating
  • Easy
  • Serves 6

Use a slow cooker to make this beef topside for Sunday lunch – the whole family will love it. Slow cooking makes the meat so tender and gives it a real depth of flavour

  • Freezable
Nutrition: Per serving
NutrientUnit
kcal690
fat43g
saturates16g
carbs10g
sugars4g
fibre3g
protein58g
salt0.8g
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Ingredients

  • 1 tbsp black peppercorns
  • 1 tbsp English mustard powder
  • 2 tbsp chopped rosemary
  • 1 tsp celery seeds
  • 15g dried porcini mushrooms
  • 4 tbsp olive or rapeseed oil
  • 1.6kg beef topside, cut into 12 slices
  • 600ml hot beef stock
  • 1 large carrot, peeled and roughly chopped
  • 1 large onion, roughly chopped
  • 2 sticks celery, roughly chopped
  • 2 tbsp tomato purée
  • 200ml red wine
  • 1 tbsp cornflour (optional)

Method

  • STEP 1

    Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.

  • STEP 2

    Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.

  • STEP 3

    Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.

RECIPE TIPS
HAVEN’T GOT A SLOW COOKER?
Haven’t got a slow cooker? Follow the same method using an ovenproof pan and ensure the stock is boiling when you add it, then put in the oven with a lid on for 2-2½ hrs at 160C/140C fan/gas 3.

Goes well with

Recipe from Good Food magazine, May 2019

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A star rating of 4.7 out of 5.14 ratings
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