Stout Glazed Roast Beef with ‘Proper’ Gravy

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Proper gravy for proper beef. You’ll be counting down the days to Sunday with this surprisingly easy stout glazed roast!




1-2 hours



Oven Temp

170C/Gas mark 3


Stout glazed beef

1kg Northern Ireland Farm Quality Assured roasting joint 

100ml stout 

50g honey 

100ml balsamic vinegar 

50g brown sugar 

1-2 tbsp. english mustard 

2 tbsp. cloves (optional)

1 tbsp ground cinnamon

1 tbsp good quality salt 

Gravy Base

1 carrot 

1 onion 

2 celery sticks

1 garlic bulb

1 tbsp. cornflour 

1 tbsp. tomato puree

400ml stout 

450ml beef stock

A little rapeseed oil for frying


1. Bring stout, honey, sugar, vinegar, cinnamon and mustard to the boil

2. Allow to cool before using, it should become quite syrup like

3. Roughly chop the vegetables and place on a suitable roasting tray

4. Season the meat all over with salt, stud the top layer of beef with cloves

5. Brush the glaze mix all over the meat joint, reserve a little for further glazing

6. Remove beef from the oven and allow to rest for at least 30 minutes

7. For the gravy, place the tray directly over a hob and begin to fry the vegetables

8. Add cornflour and tomato puree and cook through for a minute, then add the remaining stout and boil

9. Pour in the beef stock, stir well, bring to the boil then simmer

10. Collect any resting juices from the roast beef and pour into the gravy

11. Pass the gravy through a sieve and serve