Quick & Easy

Mushroom, beef and barley casserole

A rich and warming casserole that is perfect for cold winter nights.
mushroom, beef and barley casserole
3H 15M



1.Preheat oven to 180°C/160°C fan-forced.
2.Heat half the oil in large flameproof casserole dish; cook beef, in batches, until browned.
3.Heat remaining oil in same dish; cook onion and carrot, stirring, until vegetables soften. Return beef to dish with stock, undrained tomatoes, rosemary and peppercorns; bring to the boil. Cover, transfer to oven; cook, 2 hours, stirring occasionally.
4.Stir in mushrooms and barley, return to oven; cook, uncovered, 45 minutes or until barley is tender. Serve sprinkled with oregano.

This is also nut-free and dairy free.


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