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Beef with Green Peas

Beef with Green Peas

For a simple gravy to accompany this dish, reserve the cooking juices and make up to 600ml (1pt) with beef stock or water if necessary. Put 1 tbsp cornflour in a saucepan and blend with a little beefy stock to make a paste. Stir in the rest of the stock and bring to the boil, stirring. Cook for 1 minute to thicken, before serving.

  • Prep Time


    Cooking Time

    2hrs 25mins




What you'll need

  • 1.5kg (3lb) Simon Howie topside of beef
  • salt and freshly ground black pepper
  • 1tbsp vegetable oil
  • 25g (1oz) butter
  • 2 bay leaves
  • 1 onion, peeled and sliced
  • 500g (1lb3.5oz) frozen peas
  • readymade giant yorkshire puddings and gravy to serve

Putting it all together

  1. Wash and pat dry the beef, then season all over. Heat the oil with the butter in a large frying pan until bubbling and add the beef. Cook, turning, for about 5 minutes until the beef is browned all over.
  2. Transfer the beef to a saucepan or flameproof casserole dish which just fits the size of the beef and season with more salt and pepper. Add the bay leaves.
  3. Fry the onion in the frying pan juices and then spoon over the beef. Seal with a sheet of foil and then a tight-fitting lid. Pot roast the meat over a gentle heat for 2 hours, turning the meat halfway through, until tender - keep the heat as low and steady as possible (if you have a heat diffuser this would be ideal).
  4. Discard the bay leaves. Add the frozen peas, recover and cook for a further 30 minutes. Remove from heat and stand, covered, for 10 minutes.
  5. To serve, drain the beef, remove the string and slice thinly. Serve in Yorkshire Puddings with some of the peas and fresh gravy to accompany.
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