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2 tablespoon Oil, olive, pure

1 steak Beef, blade steak, lean, raw

8 onion Onion, mature, brown skinned, peeled, raw

2 carrot Carrot, mature, peeled, raw

1 glass Wine, red

1 steak Beef, blade steak, lean, grilled

6 teaspoon Pepper, ground, black or white

• Preheat oven to 160°C. Heat oil in a flameproof casserole dish over high heat. Add beef and cook for 1 minute each side or until brown. Transfer to a plate. Add onions and carrot to the dish and cook, stirring, for 5 minutes or until brown. Add wine and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes or until sauce thickens. Add stock and cook, stirring, for 2 minutes or until heated through. Return beef to the dish with peppercorns, bay leaves, thyme and parsley. Cover with a tight-fitting lid and cook in preheated oven for 3 hours or until beef is tender. Transfer beef, onions and carrot to a heatproof bowl. Cover with foil to keep warm. Place dish containing juices over high heat and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes. Strain through a fine sieve into a heatproof jug. Carve the beef across the grain into thick slices. Divide the beef, onions and carrot among serving plates. Drizzle with pan juices and serve immediately with mashed potato.

2 tsp olive oil 1kg beef topside roast, excess fat trimmed 8 baby brown onions, peeled, ends trimmed 2 large carrots, peeled, coarsely chopped 125ml (1/2 cup) dry red wine 250ml (1 cup) beef stock 6 whole black peppercorns 3 dried bay leaves 5 sprigs fresh thyme 5 sprigs fresh curly parsley