Slow-cooked topside of beef in red wine sauce

Name: Slow-cooked topside of beef in red wine sauce | Asda Good Living
Total time: 3 h 30 min
Yield: 8
Ingredients: 2 tbsp sunflower oil; 1kg Asda's Butchers Selection Topside of Beef; 100g unsmoked streaky bacon rashers, chopped; 14 shallots; 1 large carrot, diced; 1 small stick celery, chopped; 1 sprig of thyme; 1 sprig of rosemary; 500ml Asda Tempranillo; 1 tbsp tomato purée; 250ml beef stock (made with 1 stock cube); 250g mushrooms, quartered; 2 level tsp cornflour

This lean cut of beef is cooked gently in wine and herbs and melts in the mouth.

By Asda Good Living,21st September 2015

(96 votes)

Cook: 3 Hours 30 Mins

Serves: 8

Price: £2.20 per serving

Nutritional Information

Each 304g serving contains

Energy
1301kj
311kcal

16%

Fat
10g

Med
14%

Saturates
3.1g

Med
15%

Sugars
7g

Med
8%

Salt
1.2g

Med
20%

of your reference intake.
Typical energy values per 100g:
428kj/102kcal

Ingredients

2 tbsp sunflower oil

1kg Asda's Butchers Selection Topside of Beef

100g unsmoked streaky bacon rashers, chopped

14 shallots

1 large carrot, diced

1 small stick celery, chopped

1 sprig of thyme

1 sprig of rosemary

500ml Asda Tempranillo

1 tbsp tomato purée

250ml beef stock (made with 1 stock cube)

250g mushrooms, quartered

2 level tsp cornflour

Method

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.

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