Ingredients

• 1 tbsp Co-op olive oil
• About 800g Co-op British beef joint
• 1 leek, trimmed and thickly sliced
• 2 red onions, peeled and sliced
• 5 parsnips or carrots, peeled and chopped
• 2 sticks celery, trimmed and sliced
• Sprig fresh thyme (or 1 tbsp dried)
• 750ml beef stock (made with 1/2 stock cube)
• 1 glass red wine (125ml)
• 1 tsp mustard
• 1 bay leaf (optional)
• 1 tsp redcurrant jelly
• 15g Co-op unsalted butter, melted
• 15g Co-op plain flour
• To serve, mustard and extra redcurrant jelly

Method

1. Preheat the oven to 170ºC/fan 140ºC/Gas 3
2. Heat the oil in a casserole dish, sear the beef all over, then set aside
3. Soften the leek and red onions in the dish, then add the parsnips or carrots, celery and thyme
4. Cook for a few mins more
5. Add the stock, wine, mustard, bay leaf, if using, and redcurrant jelly
6. Stir and return the beef to the dish, cover with foil and a lid, and roast for 1 hour
7. Take the beef and veg out of the pan and arrange on a serving dish
8. Mix together the butter and flour
9. For the gravy, bring the leftover liquid to the boil, add the flour mix and whisk, until thickened
10. Add more stock, mustard and redcurrant jelly, to taste
11. Thinly slice the beef and serve with the veg and gravy, and extra mustard and redcurrant jelly, if you like