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Roast beef & winter vegies with currant gravy

Roast beef & winter vegies with currant gravy
Dinner

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SERVES:
8
DIFFICULTY:
Easy
PREP TIME:
20 minutes
COOK TIME:
1 hour 30 minutes

Ingredients

  • 1 kg Beef topside or rump roast
  • 1/2 cup Red wine
  • 4 Large parsnips, peeled, trimmed, halved lengthways
  • Olive-oil spray
  • 2 tbsp Flour
  • 1/3 cup Cranberry sauce
  • 6 Large carrots, peeled into ribbons
  • 8 Medium zucchini, peeled into ribbons
  • 2 tbsp Finely chopped flat-leaf parsley
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Method

  • Preheat oven to 180°C. Place a large flameproof casserole dish (with a lid) over medium-high heat. Add beef and cook for 10 minutes, turning, until browned on all sides. Add wine and ½ cup water. Cover with lid and place casserole dish in oven. Roast for 1½ hours, or until beef is tender.
  • Line a baking tray with baking paper. Place parsnips on prepared tray and spray with oil; roast for the final 25–30 minutes of beef cooking time, or until parsnips are golden and tender.
  • Transfer cooked beef and parsnips to a chopping board, keeping juices in casserole dish. Cover beef and parsnips with foil to keep warm.
  • Make gravy: Place casserole dish with juices over medium-high heat. Sprinkle flour into pan juices and stir continuously until combined, adding more water if needed. Add cranberry sauce and stir until well combined. Bring mixture to the boil; cook for 2–3 minutes, or until thick.
  • Meanwhile, cook carrots and zucchini ribbons in a medium saucepan of boiling water for 1–2 minutes, or until just tender. Drain.
  • Stir parsley through gravy. Transfer to gravy boat. Thinly slice roast beef and serve with ribboned vegetables, parsnips and gravy.

Notes

Energy per serve: 1131kJ
 
Recipe and image from Australian Healthy Food Guide’s 101-Diabetes-friendly recipes.
Recipe: Dixie Elliott  Photography: Mark O’Meara

 


Nutritional information (per serve)

Calories: 271kcal | Carbohydrates: 19.6g | Protein: 31g | Fat: 5.3g | Sodium: 100mg | Fiber: 6.1g
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