Roast Beef With Pepper and Mushroom Gravy
Servings
6
Servings
6
Ingredients
  • 1 large piece of beefsuitable to roast, such as blade (approx 1.7-2kg)
  • 2tbsp olive oil
  • 2 red onions
  • 5 large mushrooms
  • 1tbsp black peppercorns
  • 2tbsp tomato paste
  • 1 ½cups beef stock
  • 1 ½cups red wineor just use stock
Instructions
  1. Heat your oven to 180C.
  2. Place a large pan (ideally one you can transfer to the oven) over high heat.
  3. Heat the oil, and then add the beef.
  4. Cook on all sides until golden brown, then set aside.
  5. Place the red onion, mushroom and peppercorns into the pan and cook, stirring, for around 3 minutes.
  6. Add in your tomato paste, stock and wine then bring the liquid to the boil.
  7. Place the beef back in the pan, fat side down, and place a lid on top.
  8. Cook in the oven for around 1 ½ to 2 hours, depending on the size of your beef and your preference for how cooked you would like it to be.
  9. Around an hour before the end of the cooking time, add your roast veggies to the oven so that they are ready at the same time as the meat. Turn half way through.
  10. When the meat is ready, remove it from the pan and set aside to rest while you make the gravy.
  11. Place the pan back onto a high heat. Scrape all of the mushroom, pepper and onion pieces from the bottom of the pan. If there isn’t much liquid left in the pan, add some more (use half stock, half wine) and whisk to combine.
  12. Slice up the roast beef and serve with the gravy.
Recipe Notes

Calories per serve: 380 (meat and gravy only)

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Roast Beef With Pepper and Mushroom Gravy
Roast Beef With Pepper and Mushroom Gravy
Course Main Dish
Servings
Ingredients
  • 1 large piece of beef suitable to roast, such as blade (approx 1.7-2kg)
  • 2 tbsp olive oil
  • 2 red onions
  • 5 large mushrooms
  • 1 tbsp black peppercorns
  • 2 tbsp tomato paste
  • 1 ½ cups beef stock
  • 1 ½ cups red wine or just use stock
Course Main Dish
Servings
Ingredients
  • 1 large piece of beef suitable to roast, such as blade (approx 1.7-2kg)
  • 2 tbsp olive oil
  • 2 red onions
  • 5 large mushrooms
  • 1 tbsp black peppercorns
  • 2 tbsp tomato paste
  • 1 ½ cups beef stock
  • 1 ½ cups red wine or just use stock
Roast Beef With Pepper and Mushroom Gravy
Instructions
  1. Heat your oven to 180C.
  2. Place a large pan (ideally one you can transfer to the oven) over high heat.
  3. Heat the oil, and then add the beef.
  4. Cook on all sides until golden brown, then set aside.
  5. Place the red onion, mushroom and peppercorns into the pan and cook, stirring, for around 3 minutes.
  6. Add in your tomato paste, stock and wine then bring the liquid to the boil.
  7. Place the beef back in the pan, fat side down, and place a lid on top.
  8. Cook in the oven for around 1 ½ to 2 hours, depending on the size of your beef and your preference for how cooked you would like it to be.
  9. Around an hour before the end of the cooking time, add your roast veggies to the oven so that they are ready at the same time as the meat. Turn half way through.
  10. When the meat is ready, remove it from the pan and set aside to rest while you make the gravy.
  11. Place the pan back onto a high heat. Scrape all of the mushroom, pepper and onion pieces from the bottom of the pan. If there isn’t much liquid left in the pan, add some more (use half stock, half wine) and whisk to combine.
  12. Slice up the roast beef and serve with the gravy.
Recipe Notes

Calories per serve: 380 (meat and gravy only)