Slow-Braised Topside of Beef with Root Vegetables

Set a large pan over medium heat, add oil and a quarter of the butter. Sear the beef on all sides until well browned, then transfer to a large pot.

In the same pan, add another quarter of the butter and sauté the potatoes, carrots, onions, and leeks until they begin to brown and soften. Set the vegetables aside.

Melt the remaining butter in the pan, then whisk in the flour and cook until it forms a light brown roux. Gradually pour in the beef stock and red wine, stirring continuously until the sauce thickens.

Pour the sauce over the beef in the pot. Stir in the tomato paste and Worcestershire sauce, then cover and simmer gently for 2 hours, turning the beef occasionally, until tender.

Add the reserved browned vegetables to the pot and continue to cook for a further 15-20 minutes until the vegetables are fully cooked and the flavors have melded.