- Pre-heat oven to 180-190 deg. C., 350-375 deg. F., Gas Mark 4-5.
- Calculate the cooking time for the beef joint. Line a roasting tin with foil and place 2 red onions, sliced, on to the foil, placing the beef joint on top. Pour over half the beer and cook in the pre-heated oven for the calculated cooking time. Halfway through top the liquid up with the remaining beer and loosely wrap the beef in foil before returning to the oven for the remaining cooking time.
- Meanwhile, make the batter for the vegetable toad-in-the-hole. In a bowl, mix together the flour and eggs, then add the milk and whisk until smooth.
- Cut the remaining onion into wedges and place it into a medium-sized roasting tin with the carrots, celery, leek and parsnips. Pour over the oil and place into the oven alongside the beef for the last 15 to 20 minutes of cooking time.
- Once the beef is cooked, remove from the oven and increase the oven temperature to 220 deg. C., 425 deg. F., Gas Mark 7. Pour the batter over the vegetables and cook for 15 to 20 minutes until golden and well risen.
- While the toad-in-the-hole is cooking, let the beef rest wrapped in foil and transfer the onions and any beer and juices to a pan. Add the stock and bring to the boil. Stir in the gravy granules and heat until thickened. Sweeten to taste if desired with a little sugar or a spoonful of redcurrant jelly.
- Serve the beef sliced with the vegetable toad-in-the-hole and gravy.