Roast Beef with Red Wine Gravy
Prep time
Cook time
Total time
Serves: 6-8
  • 1.5 kg roasting beef (topside or tenderloin)
  • 2 onions, chopped
  • 2 carrots, sliced
  • 2 sticks celery, sliced
  • ½ pumpkin, cubed
  • 2 pcs sweet potatoes, cubed
  • 1 whole garlic, lightly pounded leave skin on
  • olive oil
  • sea salt
  • freshly ground black pepper
Red Wine Gravy
  • 3 cups beef stock
  • ½ cup dry red wine
  • 4 tbsp brandy
  • ¼ cup butter
  • 1 large onion, finely chopped
  • 1 tsp sugar
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme, finely chopped
  • 2 pcs bay leaf
  • 2 tbsp cornstarch
Roast Beef
  1. Drizzle beef with olive oil then generously season it with salt and pepper. Add oil to a cast iron roasting pan, place it on stove top and sear beef on all sides.
  2. Add onions, carrots, celery and garlic together with the beef then place in a 200C preheated oven and cook for 1 hour medium or 1 hr. 15 mins for well done.
  3. In the last 45 minutes turn beef to the other side coating it with the juices from the pan then add the pumpkin and sweet potatoes. Add ¼ cup of water to give it moisture then continue with the roasting.
  4. Once cooked to your liking remove from oven then cover it with tin foil, set aside for 15 minutes while you are making your gravy.
Red Wine Gravy
  1. In a sauce pan add butter and onions, cook in low heat until soft which will take around 10 minutes.
  2. Add sugar to help with the caramelization of onions then cook for 10 more minutes.
  3. Add garlic and thyme then cook for 5 more minutes.
  4. Add stock, wine, brandy and bay leaf, bring it to a boil, then simmer for 30 minutes or until sauce is reduced. Remove the bay leaf.
  5. Make cornstarch slurry by mixing 2 tbsp cornstarch with 2 tbsp of water then combine it with the sauce, cook until thick.
  6. Extract the roast beef juices from the pan then add it to the Red Wine gravy, give it a good mix then turn heat off. Serve with roast beef.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at