Serve in a bowl with mashed potatoes.


  • 4 slices topside beef (100g each)
  • 400ml reduced beef or brown chicken stock
  • Splash of dark ale
  • 2 bay leafs
  • Sprig of thyme
  • Fresh parsley
  • Drizzle rapeseed oil
  • 2 carrots, chopped
  • 1 onion, sliced
  • 1 celery stick, chopped
  • 1 clove garlic, crushed
  • Salt and freshly ground black pepper
  • For the Stuffing:
  • 1 onion, finely diced
  • 1 stick celery, finely diced
  • 1 clove garlic, crushed
  • 8 sage leaves, chopped
  • 2 tblsp parsley, chopped
  • 2 tblsp chives, chopped
  • 150g smoked bacon, diced
  • 70g breadcrumbs
  • 50g butter
  • 50g confit chestnuts, chopped
  • Salt and pepper



  1. Stuffing: Melt the butter and sweat the onions with the garlic and smoked bacon for 2-3 minutes then add chopped chestnuts and chopped herbs. Turn off heat add breadcrumbs and combine all together. Finely season with salt and pepper.
  2. Beef Rolls: Have your butcher cut the beef in thin slices. Place slices of beef in between Clingfilm and baton the beef to make thinner. Place the stuffing inside the beef slice and roll tight. Secure with string or cocktail sticks.
  3. Heat a casserole pot and add a drizzle of oil. Season the beef with salt and pepper. Seal the beef rolls on all side still brown then add the garlic, carrots, onions, celery, bay leaf and thyme. Cook for 4-5 minutes then add the ale and stock. Place lid on pot. Bring to the boil and transfer to oven for 2 hours at 170°C. Check that beef is tender. Allow to rest for a couple of minutes somewhere warm. If your sauce is to thin then remove the rolls and reduce the cooking liquid on a high heat until you have the right consistency and once it is add chopped parsley to serve.
  4. Serve in a bowl with mashed potatoes!
  5. Tip: For a quicker cooking time use Sirloin or Rump beef.