Bisto braised topside with stout and Vegetables

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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 140°C 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.