That’s goodtoknow

You can pack this into freezer containers, keeping tomato coulis separate from the beef and vegetables and freeze for up to 1 month. Allow to defrost before reheating.

Woman’s Weekly Cookery Editor, Sue McMahon

Ingredients

• 2level tbsp White Flora (healthy alternative to lard)
• 1.25kg (2¾lb) joint topside (or similar) beef
• Approximately 1kg (2¼lb) prepared root vegetables e.g. carrot, parsnip, turnip and swede, cut into chunks
• 150ml (¼ pint) brown ale
• 150ml (¼ pint) beef stock
• 1 level tsp tomato purée
• Bouquet garni, fresh or dried
• Knob of softened butter
• Freshly chopped parsley, to garnish

For the tomato coulis:

• 1 tbsp olive oil
• 1 large onion, sliced in rings
• 500g (1lb) tomatoes, skinned, deseeded and sliced
• Salt and ground black pepper

1. Set the oven to gas mark 3 or 160°C.
2. Heat the White Flora in a flame-proof casserole and brown the beef all over. Remove the beef from the pan and add the prepared vegetables. Cover the pan and sweat them for about 7 mins. Then replace the meat, pour round the ale and stock and add the tomato purée and bouquet garni. Tightly cover the casserole dish, and place the pan in the oven for about 1½ hrs, or until the meat is tender.
3. When the beef is almost cooked, make the tomato coulis. Heat the oil in a frying pan and add the onion. Cook onion until just brown, then add the tomatoes. Season the mixture, then cover the pan and cook for only 2-3 mins, until the tomatoes are just soft.
4. Remove the beef from the casserole and strain the gravy. Place the vegetables in a serving dish. Whisk the softened butter into gravy. Slice the beef.
5. Spoon the tomato coulis on one side of the serving plate and arrange the slices of beef on the other, spoon over a little gravy and serve the rest separately. Sprinkle over chopped parsley. Serve with creamed potatoes and a bowl of carrots and peas, if liked.

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