Slow cooker beef topside with red wine gravy served with vegetables

Slow cooker beef topside with red wine gravy

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(4 ratings)

Prep: 20 mins Cook: 2 hrs, 10 mins 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. 

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • 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
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp celery seeds
  • 15g dried porcini mushrooms
  • 4 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1.6kg beef topside, cut into 12 slices
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 600ml hot beef stock
  • 1 large carrot, peeled and roughly chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 sticks celery, roughly chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 tbsp tomato purée
  • 200ml red wine
  • 1 tbsp cornflour (optional)

Method

  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.

  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.

  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.

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Comments, questions and tips

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Caroline.isherw...
28th Nov, 2019
5.05
Made this for my family for Sunday lunch - adapted it slightly as didn't have mushrooms or celery seeds (used celery salt instead), and cooked it in the warming oven of my AGA for 8 hours. Very successful meal, the meat was very tender and the 2 under threes loved it too.
Di Smith's picture
Di Smith
19th May, 2019
Please confirm if the meat should be cooked in a whole piece or in slices. Thank you
goodfoodteam's picture
goodfoodteam
20th May, 2019
Thanks for your question. You need roughly a 1.6kg joint which you have cut (or the butcher has cut) into 12 slices.
Di Smith's picture
Di Smith
20th May, 2019
Thanks very much! Sorry for multiple questions but the first two didn’t appear at first.
Di Smith's picture
Di Smith
19th May, 2019
Hi, can anyone tell me if this is supposed to be cooked as slices (as indicated by the ingredients section ) or in a whole piece (as indicated by the method saying cook skin side down)? I am hoping to make it next weekend and would be grateful for advice. Thanks!
Di Smith's picture
Di Smith
18th May, 2019
I am hoping to make this next weekend. Can someone clarify whether the beef is cooked in one piece (as indicated by the instruction to put it into the cooking pot skin side down) or in slices ( as indicated on the ingredients list ‘1.6 kg beef topside in 12 slices’)? I am cooking for 9 so will increase the size of beef so if cooked in one lump it will take longer I guess. Any answers gratefully appreciated!
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