500g topside beef or housekeepers cut - 250g for this recipe, and use leftover beef for tomorrow night’s dish
250g potatoes, peeled
200g broccoli, cut into florets
1 large carrot, chopped
1 medium onion, chopped
2 cloves garlic, crushed
Food Staples:
2 teaspoons butter
1 teaspoon flour
½ beef stock cube, made with 100mls water
Pre-heat oven to 220C / 200C fan / gas mark 7
Place chopped onions, garlic cloves and rosemary in a roasting dish
Place beef on top of onions, garlic and rosemary mix
Place dish in oven and cook for 1 - 1 ½ hours until beef is cooked through
Place potatoes in a pot of boiling water and cook for approximately 15-20 minutes until tender
Steam carrots and broccoli until tender
Drain water from potatoes, add butter and mash together
For the Gravy:
When beef is cooked, rest the meat for 10 – 15 minutes
Once rested, remove as much of the fat as you can from your roasting dish
You will be left with onions, garlic cloves and juice from the beef
Pour through a sieve into a pot so that just the liquid remains in a pot
Place pot on medium heat and gradually add the stock, add 1 teaspoon of flour to the pot and stir everything together until your gravy thickens
