Recipe may contain gluten, peanuts, tree nuts, milk and fish.
We’ve made this classic beef dinner even simpler by making it in a slow cooker. Don’t skip on slow cooking the onions at the beginning because this will add a beautiful, caramelised flavour to the dish.
1 tbsp olive oil
1kg whole topside roast, cut into 3cm-thick steaks
2 brown onions, halved, thinly sliced
3 garlic cloves, thinly sliced
2 tbsp tomato paste
500ml (2 cups) Massel Liquid Stock Chicken Style
11/2 tbsp Worcestershire sauce
6 fresh thyme sprigs
3 dried bay leaves
11/2 tbsp cornflour
2 tbsp chopped fresh continental parsley, plus extra, to serve
Mashed potato, to serve (optional)
5 Method Steps
Step 1Heat the oil(1 tbsp olive oil) in a large frying pan over high heat. Cook the steaks (1kg whole topside roast, cut into 3cm-thick steaks), in 2 batches, for 3 minutes each side or until browned. Transfer to the slow cooker.
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Step 2Add the butter (20g butter) to the pan. Cook until foaming. Add the onions (2 brown onions, halved, thinly sliced). Reduce heat to medium-low and cook, stirring often, for 10 minutes or until browned and tender. Add the garlic (3 garlic cloves, thinly sliced) and cook, stirring, for 1 minute or until aromatic.
Step 3Add the tomato paste (2 tbsp tomato paste) to the frying pan and cook, stirring, for 1 minute. Add the stock (500ml (2 cups) Massel Liquid Stock Chicken Style), Worcestershire sauce (11/2 tbsp Worcestershire sauce), thyme (6 fresh thyme sprigs) and bay leaves (3 dried bay leaves). Bring to a simmer. Pour over the steaks in the slow cooker. Cover and cook on High for 5 hours or until beef is tender.
Step 4Combine the cornflour (11/2 tbsp cornflour) with 2 tbsp water. Add to the slow cooker. Cook for 20 minutes or
Step 5Sprinkle with extra parsley (2 tbsp chopped fresh continental parsley, plus extra, to serve). Serve with mash, if using.