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. I had it for my birthday dinner - I prepared the dish the night before even searing the meat and popped it in the slow cooker for 7/8 hours. It was delicious. Perfect with tenderstem broccoli and baked potatoes.

Ingredients

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

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.
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.
Add 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.
When ready to serve, remove the beef from the pan and place onto a serving dish. Cover with kitchen foil and keep warm.
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.