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Christmas Roast Beef and Red Wine Gravy

Christmas Roast Beef and Red Wine Gravy

with Giant Pigs in Blankets, Roast Potatoes, Red Cabbage, Hazelnut Beans

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We love good Christmas Roast Beef and Red Wine Gravy and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:NutsCereals containing GlutenMustardSulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time75 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

700 grams


1 pack(s)

Red Cabbage

1 pack(s)

Green Beans

1 pack(s)



½ bunch(es)


24 grams

Plain Flour

(ContainsCereals containing Gluten)

450 grams

Beef Roasting Joint

4 unit(s)


4 unit(s)

Honey Mustard Sausages

(ContainsMustard, Sulphites)

30 grams



1 pot(s)

Redcurrant Jelly

1 sachet

Red Wine Stock Paste


Not included in your delivery

400 milliliter(s)

Water for Gravy

50 milliliter(s)

Water for Cabbage

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5757 kJ
Energy (kcal)1376 kcal
Fat137.0 g
of which saturates29.0 g
Carbohydrate101 g
of which sugars21.0 g
Protein82 g
Salt5.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Pour a good glug of oil onto a baking tray and pop in your oven. Bring a large saucepan of water to the boil on high heat with a 0.5 tsp of salt. Peel the potatoes, chop them into 4cm chunks. Carefully add the potatoes to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Meanwhile, halve the cabbage and remove the core. Thinly slice. Trim the green beans. Roughly chop the hazelnuts. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).


Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour and half the rosemary. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil (which will be very hot!).Season with salt. Roast the potatoes on the top shelf of your oven until golden, 45-50 mins, turn halfway through.


Meanwhile, pop the beef on a baking tray. Drizzle with oil and season with salt and pepper. Sprinkle over the remaining rosemary and rub it into the meat. Wrap 1 rasher of bacon around each sausage. Starting at the top, spiral the bacon down the sausage so it covers the whole thing. Pop onto a separate baking tray, cover and set aside. IMPORTANT: Wash your hands after handling raw meat. Roast the beef on the middle shelf of your oven for 30-35/35-40/40-45 mins (depending on size) for medium rare. Add an extra 5 mins if you like your beef more cooked. Rest wrapped loosely in foil for at least 10 mins before slicing. IMPORTANT: The beef is safe to eat when the outside is browned and cooked


Whilst everything roasts, wash out your potato pan and pop back onto medium high heat with a drizzle of oil and half the butter. Once the butter has melted, add the cabbage, season with salt and pepper, and stir fry until starting to soften, 4-5 mins. Add the redcurrant jelly and water (see ingredients for both amounts). Stir and bring to a simmer, then reduce the heat to medium low, cover with a lid and leave to cook until the cabbage is tender, 10-12 mins. Stir twice in this time. Once tender, remove the lid, increase the heat to medium and cook until the liquid has reduced, 4-5 mins. Remove from the heat (you can reheat later if necessary).


Meanwhile, when the potatoes have 20 mins left, pop the sausages on the bottom shelf of your oven and bake until browned and cooked through, about 20 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Meanwhile, pop a saucepan on medium high heat and the remaining butter. Allow the butter to melt, then stir in the remaining flour. You've made a roux! Cook until the roux is a golden brown colour and gradually stir in the water (see ingredients for amount) and red wine stock paste. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 10-15 mins.


Once you've taken the beef out of your oven to rest, heat a drizzle of oil in a frying pan on medium high heat. Add the beans and hazelnuts, season with salt and pepper and stir fry until starting to go golden, 3-4 mins. Add a splash of water, immediately cover with a lid or some tin foil and leave to steam fry until tender, 3-4 more mins. Add any beef resting juices to the gravy if it needs thinning slightly and to add some flavour, reheat if necessary. Season the red cabbage to taste with salt and pepper and reheat if necessary. Slice the beef thinly and add to the plate along with the veggies and potatoes. Pour over the gravy and enjoy!