• 1 beef roasting joint
  • 2 cloves of garlic, sliced
  • 2 tbsp vegetable oil
  • 2 red onions, cut into 8 pieces each
  • 2 tsp plain flour
  • 1 beef stock cube, mixed with 500ml boiling water
  • 2 tbsp balsamic vinegar


  1. 1

    Preheat the oven to 200°C/gas mark 6. Make a series of small slits in the beef, and stuff each with a slice of garlic. 

  2. 2

    Add 1 tbsp oil to a large frying pan and seal the beef on all sides over a high heat. Place in a roasting tray and scatter the onions around it. Drizzle the onions with the remaining oil and season to taste. Roast for 20 minutes, then reduce the heat to 180°C/gas mark 4. Continue to cook for 20 minutes per 500g, removing the onions after the first 20 minutes to prevent them from burning.

  3. 3

    Once the beef is cooked, wrap it in greaseproof paper and set it aside to rest for 15-20 minutes. Heat the roasting tray it was cooked in over a medium heat and add the flour. Cook for 2 minutes, then gradually add the stock, stirring constantly to prevent lumps. Once all the stock has been added, add the balsamic and simmer for 5 minutes, until thickened. Serve with the beef and onions.

Nutritional Details

Each serving provides
  • Energy 1922kj 459kcal 23%
  • Fat 29.6g 42%
  • Saturates 11.3g 57%
  • Sugars 3.9g 4%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 821kj/196kcal

Each serving provides

6.2g carbohydrate 1.2g fibre 41.6g protein

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