Name: Mushroom, beef and barley casserole
Cook time: 195 min
Total time: 195 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 kilogram beef chuck steak, cut into 3cm cubes; 8 pickling onions (320g), halved; 2 carrots (240g), chopped coarsely; 2 cup (500ml) beef stock; 2 x 400g cans diced tomatoes; 2 sprigs fresh rosemary; 7 black peppercorns; 200 gram button mushrooms; 1/2 cup (100g) pearl barley; 2 tablespoon fresh oregano leaves

Ingredients

2 tablespoon olive oil

1 kilogram beef chuck steak, cut into 3cm cubes

8 pickling onions (320g), halved

2 carrots (240g), chopped coarsely

2 cup (500ml) beef stock

2 x 400g cans diced tomatoes

2 sprigs fresh rosemary

7 black peppercorns

200 gram button mushrooms

1/2 cup (100g) pearl barley

2 tablespoon fresh oregano leaves

Method

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.
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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