"Adding the pesto at the last minute brings a fresh flavour to the slow-cooked meat," says Kevin.
Ingredients
Serves 6
Prep time: 15 min
Cooking time: 4 to 5 hours on the hob or 8 to 9 hours in a slow cooker
- 2 garlic cloves, finely chopped
- 2 tbsp smoked paprika
- 2 tbsp dried mixed herbs
- 2 tbsp rapeseed oil
- Salt and pepper
- 1 x 1kg beef round roast
- 100g bacon, sliced and chopped
- 3 onions, diced
- 3 carrots, roughly chopped
- 2 tbsp tomato purée
- 1 x 400g tin of chopped tomatoes
- 1 litre beef stock
- 100ml red wine
- 2 tbsp cornflour
- 2 tbsp cold water
- 2 tbsp green pesto, to serve
- Crusty bread, to serve
Method
- Put the garlic, smoked paprika, mixed dried herbs, 1 tablespoon of the rapeseed oil and some salt and pepper in a bowl and mix to combine. Rub the beef with this mixture and leave to infuse for 30 minutes.
- Put the remaining tablespoon of oil in a large casserole set over a medium heat. Add the beef and colour on all sides, which should take about 5 minutes, then transfer to a plate.
- Add the bacon and cook for a further 2 to 3 minutes, until coloured. Add the onions, carrots and tomato purée, then pour in the chopped tomatoes, stock and wine. Mix the cornflour with the cold water in a small bowl, then pour this into the casserole. Bring to the boil, then check the seasoning.
- Add the beef back to the casserole, then cover with a tight-fitting lid and simmer on a low heat for 4 to 5 hours, checking every hour or so to ensure enough liquid is left in the casserole. Alternatively, you can transfer everything to a slow cooker and cook on the low setting for 8 to 9 hours or 3 to 4 hours on high.
- Lift the meat from the casserole to carve. Serve immediately with a drizzle of pesto, crusty bread and your favourite sides.
