1.5 kg Beef Topside joint
2 tbsp Plain flour
1 tbsp Dried or fresh thyme
1 tbsp Garlic powder
Salt and freshly ground black pepper
1 tbsp Olive oil
3 Cloves Garlic Peeled and chopped/crushed
2 Large Onions Peeled and cut into chunks
3 Large Carrots Peeled and chopped into chunks
400 g Beef consommé soup See Note 1.
1 beef stock pot
3 tbsp Cornflour
Sprinkle your flour, thyme, garlic powder and salt and pepper onto a chopping board. Dry off your topside with some kitchen paper and then roll all over in the flour mixture.
Heat your oil in a large frying pan, or if your slow cooker allows it, by putting the cooking dish onto the hob. Brown off the flour coated meat on all sides.
Remove the meat from the pan and add the garlic, onions and carrots and brown for 5 minutes until starting to soften. If you’re using your slow cooker pan, add the meat back in. If you’re using a frying pan, transfer everything to your slow cooker pan.
Pour in the tin of beef consommé and add a beef stock pot.
Cook on HIGH for 5 hours or LOW for 7 hours.
When cooked, remove the meat to a pan, along with the whole cooked carrots and onions (as many as you can fish out!).