Name: Beef, barley and mushroom stew with parsnip mash
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 1 kilogram (2 pounds) beef chuck steak, diced into 3cm pieces; 1/4 cup (35g) plain (all-purpose) flour; 2 tablespoon olive oil; 20 gram (¾ ounce) butter; 2 medium brown onions (300g), chopped finely; 3 clove garlic, crushed; 1 medium carrot, chopped finely; 1 stalk celery, trimmed, chopped finely; 4 sprigs fresh thyme; 1 sprig fresh rosemary; 1 bay leaf; 1/2 cup (100g) pearl barley; 2 cup (500ml) beef stock; 1/2 cup (125ml) dry white wine; 2 cup (500ml) water; 200 gram (7 ounces) swiss brown mushrooms, quartered; 200 gram (7 ounces) button mushrooms, quartered; 4 medium parsnips (1kg), coarsely chopped; 3/4 cup (180ml) hot milk; 2 clove garlic, crushed; 40 gram (1¼ ounces) butter, softened

Beef, barley and mushroom stew with parsnip mash

Barley is a wonderful, healthy and tasty way to thicken a delicious soup or stew such as this one.

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Serves 4

Cook

2H 30M

Ingredients

1 kilogram (2 pounds) beef chuck steak, diced into 3cm pieces

1/4 cup (35g) plain (all-purpose) flour

2 tablespoon olive oil

20 gram (¾ ounce) butter

2 medium brown onions (300g), chopped finely

3 clove garlic, crushed

1 medium carrot, chopped finely

1 stalk celery, trimmed, chopped finely

4 sprigs fresh thyme

1 sprig fresh rosemary

1 bay leaf

1/2 cup (100g) pearl barley

2 cup (500ml) beef stock

1/2 cup (125ml) dry white wine

2 cup (500ml) water

200 gram (7 ounces) swiss brown mushrooms, quartered

200 gram (7 ounces) button mushrooms, quartered

4 medium parsnips (1kg), coarsely chopped

3/4 cup (180ml) hot milk

2 clove garlic, crushed

40 gram (1¼ ounces) butter, softened

Method

1.Preheat oven to 160°C/325°F.

2.Coat beef in flour; shake off excess. Heat oil in large flameproof casserole dish on stove top; cook beef, in batches, until browned all over. Remove from dish.

3.Melt butter in same heated dish; cook onion, garlic, carrot, celery and herbs, stirring, until vegetables soften. Add barley, stock, wine and the water; bring to the boil. Return beef to dish, cover; cook in oven 1½ hours.

4.Stir in mushrooms; cook, uncovered, in oven, about 30 minutes or until beef and mushrooms are tender.

5.Meanwhile, make parsnip mash. Boil, steam or microwave parsnip until tender; drain. Mash parsnip with milk until smooth; stir in garlic and butter.

6.Serve stew with mash; sprinkle with fresh thyme, if you like.

The barley used in cooking is pearl barley, which is made by husking, steaming and polishing the grains, similarly to white rice. It has a mild, nutty flavour and a low glycemic index rating, which means it will give you energy for longer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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