HT MC 170mins
Beef Herbs Vegetables Main Course Wheat Gluten Dairy Free
sprigs Fresh Parsley
Sprigs Fresh Thyme
tbsp Red Wine Vinegar
1.25kg/2 ˝ lb Joint Topside
1 stick Celery
3 tbsp Oil
300ml/10fl.oz. Fresh Beef Stock
Salt and Black Pepper
2 tbsp Fresh Parsley, chopped
Start the day before. To make the marinade: peel and slice the onion, carrot and celery and put them in a pan with the
herbs, water and vinegar. Boil for 30 minutes,
then leave to cool. When cold, pour over the meat, vegetables in a deep bowl. Leave overnight, turning occasionally.
The next day, lift out the beef and wipe it dry. Strain the marinade into a jug,
discarding the cooked vegetables. Clean and slice the fresh vegetables. Heat the
oil in a large saucepan add vegetables and
Add the meat and let it brown on all sides. Heat the stock and the strained marinade and pour them on. Add the parsley,
salt and pepper, cover the pan, and simmer
gently for 2˝ hours.
Lift out the meat and carve it into neat slices. Lay the slices in a shallow
spoon the vegetables over. Take off as much fat as possible from the surface of the sauce, and spoon some over the meat.
Serve the rest separately.
More Stew Recipes