Slow-cooked beef with barley

  • 2 hrs 50 mins cooking
  • Serves 4
  • Print


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


Slow-cooked beef with barley
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced).
  • 2
    Cut beef into 12 large pieces. Season with salt and pepper; drizzle with half the oil.
  • 3
    Heat 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.
  • 4
    Heat 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.
  • 5
    Add 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.
  • 6
    Sprinkle beef with herbs. Serve with steamed green beans, if desired.

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