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Description

This slow-cooked beef is a family favorite, especially during the colder months. The beef becomes incredibly tender, practically melting in your mouth. The rich gravy, made from the cooking liquor, adds a depth of flavor that's simply irresistible. It's perfect for a Sunday roast or a special occasion like Christmas. The best part? It's mostly hands-off, allowing you to focus on other things while the Thermomix® does its magic. Serve with your favorite sides for a complete and satisfying meal. This dish is hearty, comforting, and sure to impress!

Ingredients (11 ingredients)

Preparation (9 steps)

Prepare the Vegetables

Thermomix® Setting

5 sec/Speed 5

Peel and roughly chop 2 carrots and 2 onions. Peel 3 garlic cloves. Add the carrots and onions to the mixing bowl and chop for 5 Sec./Stufe 5. Transfer to a slow cooker.

Add Aromatics to Slow Cooker

Add 2 sprigs of rosemary and 3 bay leaves to the slow cooker with the chopped carrots and onions.

Sear the Beef

Heat 2 tsp vegetable oil in a frying pan over medium-high heat. Sear 1kg beef topside roasting joint on all sides until browned. Transfer the beef to the slow cooker, placing it on top of the vegetables and aromatics.

Deglaze the Pan

Pour 125ml white wine into the frying pan used to sear the beef. Scrape up any browned bits from the bottom of the pan. Pour the wine mixture over the beef in the slow cooker.

Add Stock and Season

Pour 500ml beef stock over the beef in the slow cooker. Add a pinch of salt and a few cracks of freshly ground black pepper.

Slow Cook the Beef

Cover the slow cooker and cook on high for 4 hours or low for 6 hours, or until the beef is cooked and tender. Remove the beef from the slow cooker, cover, and let it rest for 30 minutes.

Strain the Cooking Liquor

Strain the cooking liquor from the slow cooker through a colander into a large bowl or jug. Pour the strained liquor back into the slow cooker.

Prepare Cornflour Slurry

In a small bowl, mix 2 tbsp cornflour with 2 tbsp of the strained cooking liquor to form a smooth paste.

Thicken the Gravy

Pour the cornflour slurry into the slow cooker with the remaining cooking liquor. Add 1 tbsp tomato purée and whisk to ensure there are no lumps. Cook on high for 25-30 minutes, or until the gravy has thickened.