Slow Roasted Topside Beef with Porcini Mushrooms

The beef in this slow-roast recipe simply melts in the mouth and is full of flavour. It's ideal for a long lazy lunch with family or friends.

  • Preparation time: 10 minutes
  • Cooking time: 195 minutes to 225 minutes
  • Total time: 3 hours 25 minutes to 3 hours 55 minutes 60 minutes 60 minutes 60 minutes 55 minutes

Serves: 6


  • 2 tbsp vegetable oil
  • 800g Aberdeen Angus topside of beef
  • 2 red onions, sliced thinly
  • 2 cloves garlic, crushed
  • 4 tbsp Waitrose tomato purée
  • 1 Waitrose Cooks’ Ingredients Bouquet Garni For Meat
  • 2 tsp fresh rosemary leaves, finely chopped
  • 500ml red wine
  • 15g Waitrose Cooks’ Ingredients Porcini Mushrooms
  • 2 tbsp cornflour


  1. Preheat the oven to 160°C, gas mark 3. Heat half the oil in a flameproof casserole dish and brown the topside quickly in the hot oil, turning regularly. Remove from the dish.
  2. Heat the remaining oil in the casserole dish and lightly sauté the onions and garlic for 4-5 minutes until softened. Add the tomato purée and cook for a further 1-2 minutes.
  3. Add 500ml cold water and all the remaining ingredients except the cornflour and bring to the boil. Return the beef to the pan, cover and place in the oven for 3-3½ hours.
  4. When ready to serve, remove the beef from the pan and place onto a serving dish. Cover with kitchen foil and keep warm.
  5. Mix the cornflour to a paste with a little cold water and stir into the red wine sauce. Bring to the boil and cook for 1 minute on the hob until thickened. Season, and serve the sauce spooned over slices of the beef, with creamy polenta and green beans.