Roast Beef with Yorkshire Puddings

Combine beef, wine, bay leaves, peppercorns, mustard, garlic, thyme, and onion in large shallow dish. Cover; refrigerate 3 hours or overnight.

Preheat oven to 350 degrees F/325 degrees F fan-forced.

Drain beef over medium bowl; reserve 1 cup of marinade. Combine carrot, leek, and celery in large roasting pan, top with beef; brush beef with oil.

Roast beef, uncovered, about 1 1/2 hours. Remove beef from pan, wrap in foil; stand 20 minutes before serving. Increase oven to 425 degrees F/400 degrees F fan-forced.

Remove vegetables with slotted spoon; discard vegetables. Pour pan juices into pitcher; stand 2 minutes. Reserve 1 1/2 tablespoons oil from the surface for Yorkshire puddings, discard remaining oil; reserve 2 tablespoons of the pan juices for gravy.

Make Yorkshire puddings and gravy: For the Yorkshire pudding, sift flour into medium bowl; whisk in combined eggs, milk, and water all at once until smooth. Stand batter 30 minutes. Spoon reserved oil into eight holes of a 12-hole (1/3-cup) muffin pan; heat in oven 2 minutes. Divide batter into pan holes. Bake about 20 minutes or until puffed and golden. For the gravy: Heat reserved juices in same roasting pan, add flour; cook, stirring, until browned. Gradually add stock and reserved marinade; cook, stirring, until mixture boils and thickens. Strain gravy into heatproof gravy boat. Serve beef with puddings and gravy.