Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 (500g) large portabello mushrooms, sliced
- 1.3 kg gravy beef or bolar blade roast, cut into chunks
- 10 small Vivaldi potatoes, halved
- 2 cloves garlic, crushed
- 190g jar of sun-dried tomato or basil pesto
- 1 1/3 cups (330ml) beef stock
- Salt & freshly ground pepper
- Sour cream, to serve
- Crusty bread, to serve
Directions
- Step 1
Preheat oven to 180°C. Heat 1 tablespoon oil in a large heavy-based pan. Add onion and cook 3-4 minutes until golden.
- Step 2
Add mushrooms and cook over high heat until browned. Remove from the pan and set aside.
- Step 3
Heat remaining oil and brown the meat in batches. Transfer to an ovenproof casserole dish. Add half the potatoes, mushrooms and onions. Scatter over garlic. Top with remaining meat, potatoes and mushrooms.
- Step 4
Add stock to pan and scrape base. Stir in pesto. Simmer for 1 minute. Pour over casserole. Season. Cover and bake for 2 hours.
- Step 5
Uncover, bake for 30 minutes more until tender. Serve topped with sour cream.
Serving size: 4
Recipe courtesy of taste.com.au