Beef and barley stew
This hearty beef and barley stew is a great recipe to cook while camping; swap the saucepan for a camp oven and cook over hot coals.
- 15 mins preparation
- 2 hrs 10 mins cooking
- Serves 6
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Ingredients
Beef and barley stew
- 2 tablespoon olive oil
- 1 kilogram chuck steak, cut into 3cm pieces
- 2 tablespoon plain (all-purpose) flour
- 1 medium brown onion, chopped coarsely
- 800 gram canned diced tomatoes
- 420 gram canned condensed tomato soup
- 1.5 litre (6 cups) water
- 1/2 cup (100g) pearl barley
- 150 gram packaged croutons
Method
Beef and barley stew
- 1Heat oil in a large heavy-based saucepan;cook beef, stirring, until browned. Add flour, onion, celery and carrot; cook, stirring, until onion softens.
- 2Add tomatoes to pan with tomato soup, the water and barley; cook, covered, 2 hours or until beef is tender.
- 3Serve stew topped with croutons.
Notes
This recipe is suitable to freeze at the end of step 2.
