Skip to main content
Christmas Roast Beef and Red Wine Gravy
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

Mimi Morley
Mimi MorleyPublished on November 10, 2020

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:
Nuts
Sulphites
Mustard
Milk

The quantities provided above are averages only.

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 war 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.

Total1 hour 15 minutes
Active 45 minutes
DifficultyMedium

Ingredients

serving amount

700

Potatoes

1

Red Cabbage

150

Green Beans

25

Hazelnuts

(Contains: Nuts May contain traces of: Nuts)

½

Rosemary

450

British Beef Roasting Joint

4

British Streaky Bacon

4

British Honey Mustard Sausages

(Contains: Sulphites, Mustard)

30

Unsalted Butter

(Contains: Milk)

25

Redcurrant Jelly

28

Red Wine Stock Paste

(Contains: Sulphites)

Not included in your delivery

50

Water for the Cabbage

400

Water for the Gravy

3

Plain Flour

Nutritional information

Energy (kcal)1376 kcal
Energy (kJ)5757 kJ
Fat137 g
of which saturates29 g
Carbohydrate101 g
of which sugars21 g
Protein82 g
Salt5.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

Par-Boil!
1

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).

Roast the Potatoes
2

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.

Roast the Beef
3

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

Cabbage Time!
4

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).

Gravy!
5

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.

Finish and Serve!
6

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!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Creamy Gochujang Spinach & Ricotta Tortelloni

Creamy Gochujang Spinach & Ricotta Tortelloni

with Mushrooms, Cheese and Baby Gem Salad
Honey Glazed Halloumi and Gochujang Coconut Curry

Honey Glazed Halloumi and Gochujang Coconut Curry

with Rice, Lime, Pea Pods and Bell Pepper
Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

with Garlic Rice, Crispy Onions and Stir-Fried Greens
Speedy Rosemary Lamb and Mushroom Rigatoni

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Bell Pepper and Cheese
Chinese Style Chicken Noodle Stir-Fry

Chinese Style Chicken Noodle Stir-Fry

with Green Beans and Pepper
Quick Hot Honey Peri Peri Chicken and Pepper Tacos

Quick Hot Honey Peri Peri Chicken and Pepper Tacos

with Spiced Potatoes and Cheddar Cheese
Arrabbiata Style Spinach and Ricotta Tortelloni

Arrabbiata Style Spinach and Ricotta Tortelloni

with Wild Rocket, Chilli Flakes and Cheese
Red Thai Style Coconut Chickpea Curry

Red Thai Style Coconut Chickpea Curry

with Zesty Jasmine Rice, Salted Peanuts, Pepper and Young Pea Pods
Peri Peri Spiced Basa and Mango-Coriander Salsa

Peri Peri Spiced Basa and Mango-Coriander Salsa

with Sweet Potato Wedges and Steam-Fried Tenderstem®
One Pan Spicy Teriyaki Beef Udon

One Pan Spicy Teriyaki Beef Udon

with Stir-Fried Veg and Peanuts
Honey Harissa Veg and Sausage Traybake

Honey Harissa Veg and Sausage Traybake

with Harissa Mayo, Greek Style Cheese and Herby Potatoes
Put Your Feet Up Chicken Korma Traybake

Put Your Feet Up Chicken Korma Traybake

with Cumin Potatoes and Mango Slaw
Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

with Mushrooms, Tenderstem® and Jasmine Rice
Quick Chipotle Pulled Chicken and Pepper Soup

Quick Chipotle Pulled Chicken and Pepper Soup

with Homemade Tortilla Chips, Cheese and Kidney Beans
Smoky Mexican Style Pork Burrito Bowl

Smoky Mexican Style Pork Burrito Bowl

with Tomato and Spring Onion Salsa and Zesty Rice
Spiced BBQ Pork Quesadillas Rapidas

Spiced BBQ Pork Quesadillas Rapidas

with Bell Pepper, Cheese, Tomato and Rocket
Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

with Naans and Soured Cream
Sweet and Sticky Pork Stir-Fry

Sweet and Sticky Pork Stir-Fry

with Rice, Pepper and Young Pea Pods
Chinese Style Chicken in Plum Hoisin Sauce

Chinese Style Chicken in Plum Hoisin Sauce

with Spring Onion Mash and Peas
Curried Chicken Thigh Traybake

Curried Chicken Thigh Traybake

with Cumin Roast Potatoes, Carrots and Green Beans