Roast beef with mustard, beer and parsnips

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


1.5 kg beef bolar blade or corner-cut blade

2 tbsp olive oil

6 pickling onions (about 350g in total), peeled

375ml (1½ cups) dark beer

750ml (3 cups) beef stock

2 tbsp wholegrain mustard

2 bay leaves

4 thyme sprigs

2 parsnips, peeled and cut into 3cm chunks

235g (1½ cups) frozen peas

1 small handful flat-leaf (Italian) parsley, chopped


1. Preheat the oven to 150C.

2. Season the beef well with sea salt and freshly ground black pepper. Heat the olive oil in a flameproof casserole dish over medium–high heat. Add the beef to the dish and cook, turning often, for 8–10 minutes, or until browned all over. Remove from the dish and set aside.

3. Reduce the heat to medium–low and sauté the onions for 5 minutes, or until golden. Return the beef to the dish, then add the beer, stock, mustard, bay leaves and thyme sprigs. Bring to the boil, reduce the heat to very low and cover tightly with foil or a lid. Transfer to the oven and bake for 1½ hours.

4. Add the parsnip and bake for a further 1–1 1/2 hours, or until the beef and parsnip are very tender. Remove the beef and vegetables to a large plate, cover with foil and leave to rest while making the sauce.

5. Remove and discard the bay leaves and place the casserole dish on the stovetop over high heat. Bring the liquid to the boil, then reduce the heat to medium and simmer for 10 minutes. Add the peas and cook for another 10 minutes, or until the peas are tender and the liquid has reduced by half. Remove from the heat.

6. Return the beef and vegetables to the casserole to warm through. Remove the beef to a board and carve into thin slices. Divide among plates, then spoon the sauce and vegetables over. Scatter with the parsley and serve.