1 Sirloin Roasting Joint approx 1kg
2 Medium Onions
2 Stalks Celery
1 Quixo beef stock cube
440ml Can Murphys stout
1tsp Trois Lys Dijon Mustard
1tsp Cucina Tomato Puree
2tsp Stonemill Dried Thyme
1 pack Specially Selected Yorkshire Puddings
A Little Solesta Sunflower Oil
Quixo Beef Gravy Granules
Preheat the oven to 190°C/375°F/Gas Mark 5.
Peel and chop the onions into quarters.
Peel the carrots and parsnips and cut into large chunks.
Chop the celery into big chunks.
In a large frying pan heat some oil and brown the meat on all sides then put into a large casserole dish.
Add the vegetables to the oil in the frying pan and cook for a few minutes to brown - add a little more oil if needed. Add these to the casserole dish.
Make up the stock cube with 500ml of boiling water in a mixing bowl. Add the tomato puree, mustard and thyme and season with some black pepper. Pour this and the stout over the beef.
Cover the casserole and cook for 2 hours, turning a couple of times during the cooking.
Once cooked, remove the casserole from the oven. Take the beef out of the dish and cover with some tin foil.
Put the Yorkshire puddings in the oven and cook as instructed on the pack.
Strain the vegetables from the juice and keep these warm while you make the gravy.
Put the cooking juices in a saucepan, thicken with some gravy granules and serve alongside the beef and the vegetables.