Slow-cooked beef with barley
Nov 11, 2013 11:23pm- 2 hrs 50 mins cooking
- Serves 4
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Ingredients
Slow-cooked beef with barley
- 1.2 kilogram beef chuck steak
- 2 tablespoon olive oil
- 2 medium (300g) brown onions, thinly sliced
- 4 clove garlic, thickly sliced
- 2 cup (500ml) beef stock
- 1 cup (250ml) water
- 3/4 cup (165g) pearl barley
- 2 400g cans cherry tomatoes
- 2 stalks (200g) celery, chopped
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon brown sugar
- 2 tablespoon finely chopped fresh curly parsley
- 1 tablespoon finely chopped fresh chives
- steamed green beans, to serve
Method
Slow-cooked beef with barley
- 1Preheat oven to moderate, 180°C (160°C fan-forced).
- 2Cut beef into 12 large pieces. Season with salt and pepper; drizzle with half the oil.
- 3Heat 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.
- 4Heat 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.
- 5Add 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.
- 6Sprinkle beef with herbs. Serve with steamed green beans, if desired.