Slow-cooked beef with barley

2H 50M



1.Preheat oven to moderate, 180°C (160°C fan-forced).
2.Cut beef into 12 large pieces. Season with salt and pepper; drizzle with half the oil.
3.Heat a large frying pan over medium heat. Add beef to pan; cook 6-7 minutes, until well browned all over. Transfer to an ovenproof casserole dish.
4.Heat remaining oil in same pan. Add onion and garlic; cook 1-2 minutes, stirring occasionally. Add stock and water; bring to the boil. Pour over beef in ovenproof dish.
5.Add barley, undrained tomatoes, celery, rosemary and sugar. Cover dish with lid or foil; bake about 2 hours 30 minutes, or until beef is tender. Season to taste with salt and freshly ground black pepper.
6.Sprinkle beef with herbs. Serve with steamed green beans, if desired.

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