Photography: John Paul Urizar Styling: Vivien Walsh. Photochef: Dixie Elliott. 
Photography: John Paul Urizar Styling: Vivien Walsh. Photochef: Dixie Elliott. There is something special about a slow cooked beef and barley stew. That delicious aroma drifting through the house as your meal bubbles away, all the flavours deepening and developing over the long cooking time. And the tenderness of the beef is unmatched. There’s a reason stews are such a winter classic.
“This is a classic comfort dish – tender, fall-apart beef and the hearty goodness of barley in a richly flavoured sauce.” – Julie Goodwin.
Are you looking for more beef stews and casserole recipes? We also have plenty of vegetarian stews and casseroles.
Ingredients
Method
Preheat oven to 160°C (140°C fan-forced).
Combine the flour, salt and pepper in a large bowl. Toss the beef in the seasoned flour.
Heat half the oil in a large heavy-based casserole over medium-high heat. Brown half the beef thoroughly and remove to a bowl. Repeat with the other half of the beef.
Add the onions, carrots and celery to the pan and cook, stirring, until they start to brown lightly. Return the beef to the pan along with any excess flour. Add the beer, beef stock, bay leaf and barley, and bring to the boil.
Transfer beef stew to oven, cover with a tight-fitting lid and bake casserole for about 2 hours or until the barley is plump and the beef falls apart with a fork.
Beef stew cooking tips
“If the sauce is not thick enough, cook for a further half an hour with the lid off,” advises Julie.
Make sure to properly brown the beef in step 3. Cooking or searing beef before you make a stew adds flavour and colour to the dish.
Ingredient substitute
If you would prefer to make this stew without beer, substitute an equal amount of water, or additional beef stock.
Serving ideas
Mashed potato or boiled potatoes would make a great side dish. You could also serve this slow cooked beef stew with creamy polenta.
What is pearl barley?
Pearl barley is a grain packed full of fibre and other vital nutrients. Its nutty flavour and texture is delicious, and works in many different dishes.
