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Ingredients

• 2 kg topside of beef
• 1 onion, sliced
• 5-6 tbsp port
• 5-6 tbsp stout
• 2 tbsp mushroom ketchup, or wine vinegar
• 100 ml beef stock
• 1 bay leaf
• 2 sprigs rosemary
• 2-3 sprigs thyme

• 1.25 kg mixed root vegetables, such as carrots, potatoes, beetroot, parsnips, swede or small onions, cut into chunks
• 1 heads garlic, sliced horizontally
• 1-3 chopped thyme
• olive oil

• 1 heads savoy cabbage, green cabbage
• 3 tbsp butter

Description

Matt Tebbutt Transforms A Humble Rump Joint Into A Deep Flavoured Stew That’s Ideal For Dark Winter Nights

UK TV