Date posted: 27/02/2020

Bisto Braised Topside with Stout & Vegetables

Using the topside, this is a simple slow cooked dish that’s easy to prepare and combines all the flavours of the ingredients served.

  • Serves 12
Votes: 4 Average: 3.8


Sunflower Oil 20g
Topside 3kg
Onions (1cm dice) 400g
Tomato puree 50g
Bisto beef boullion 1ltr
Stout 500ml
Carrots (peeled and thickly sliced) 400g
Celeriac (peeled and thickly sliced) 400g
Swede (peeled and thickly sliced) 400g
Sprigs of rosemary 4
Bisto gravy granules 80g


The page that you are currently reading is an ad feature
  1. Heat the oil in a large frying pan and brown the meat well all over.
  2. Remove the meat from the pan and place into a deep roasting tray.
  3. In the same frying pan, sweat the onions until translucent, then stir in the tomato puree and cook for a further minute.
  4. Pour over the Bisto beef boullion and stout and bring to a simmer.
  5. Now pour the stock, onions and tomato puree over the beef.
  6. Add the carrots, celeriac, swede and rosemary.
  7. Cover with silicon paper, then foil and place in the oven at 140c for 4 hours.
  8. Transfer the beef to a board and slice.
  9. Strain the vegetables, remove the rosemary and place the liquid into a pan.
  10. Brink the liquid to a simmer and whisk in the Bisto gravy granules.
  11. Serve the sliced meat in large dish with the vegetables and stout gravy.
Back to Top