Roast beef with beer gravy

    1 hour 55 min

    A delicious, succulent roast beef with carrots, onions and a hearty gravy. Serve with roast potatoes or Yorkshire pudding and a side of steamed veggies.


    London, England, UK
    25 people made this

    Serves: 8 

    • 100g bacon, diced
    • 1kg 1 (1kg) topside beef roasting joint
    • salt and pepper to taste
    • 1 onion, sliced
    • 2 garlic cloves, minced
    • 4 carrots, coarsely chopped
    • 400ml stout
    • 250ml hot beef stock
    • 1 tablespoon fresh thyme leaves
    • 1 tablespoon butter
    • 2 tablespoons plain flour

    Prep:15min  ›  Cook:1hr40min  ›  Ready in:1hr55min 

    1. Preheat oven to 160 C / Gas 3.
    2. In a large frying pan, cook bacon until crispy; transfer bacon into a roasting pan but keep bacon grease in pan for browning the roast.
    3. Rub beef with salt and pepper; cook in the bacon fat until just browned on all sides, about 5 to 7 minutes.
    4. Add onion, garlic and carrots to the roasting pan. Set roast on top. Pour in 200ml beer, hot beef stock and fresh thyme; cover with foil.
    5. Roast in preheated oven for 90 minutes.
    6. Remove the roast beef from the roasting tray and set aside to rest. Transfer the vegetables to a serving plate and keep warm. Pour the meat juices through a sieve into a small saucepan; bring to the boil and simmer for a few minutes.
    7. Melt butter in a small pan and stir in flour. Ladle some of meat juices into the flour mixture, whisk until smooth. Add to the saucepan with meat juices; stir well and cook over low heat until thickened into a gravy.
    8. Slice the roast beef and serve with warm roasted vegetables and gravy.

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