Recipe Slow-cooked beef and barley stew : Hearty Dishes and Tasty

Recipe Slow-cooked beef and barley stew : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Slow-cooked beef and barley stew has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Capable cooks level.

Make the most of winter veggies and serve this tender, slow-cooked beef and barley stew with a fresh kale and Brussels sprout salad.

Ingredients:

  • 2 teaspoons olive oil
  • 500g Coles Australian Gravy Beef, cut into 3cm pieces
  • 1 brown onion, thinly sliced
  • 1 baby fennel, thinly sliced
  • 1 carrot, peeled, halved, thinly sliced
  • 1 celery stick, thinly sliced diagonally
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 2 cups (500ml) reduced-salt beef stock
  • 1/2 cup (100g) pearl barley
  • 2 rosemary sprigs
  • 2 dried bay leaves

Method

  • Step 1
    Heat the oil in a large casserole pan over medium-high heat. Cook the beef, in 4 batches, turning occasionally, for 3 mins or until browned all over. Transfer to a bowl.
  • Step 2
    Add the onion, fennel, carrot and celery to the pan. Cook, stirring, for 5 mins or until onion softens. Add the garlic and cook for 1 min or until aromatic. Return the beef to the pan with the tomato, beef stock, barley, rosemary and bay leaves. Bring to the boil. Reduce heat to low. Cook, covered, for 2 hours or until the beef is very tender. Season.
  • Step 3
    To make the kale and brussels sprout salad, combine the kale, brussels sprout and fennel in a large bowl. Place the oil, vinegar, mustard and honey in a screw-top jar. Shake until well combined. Season. Drizzle the dressing over the salad and gently toss to combine. Serve with the beef stew.

Slow-cooked beef and barley stew

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