Beef and barley casserole
3
Points®
Total time: 1 hr 40 min • Prep: 15 min • Cook: 1 hr 25 min • Serves: 4 • Difficulty: Easy
If freezing, leave a 3cm gap at the top of the container as the contents will expand as they freeze. Meals are easier to defrost if frozen in meal-sized portions.
Ingredients
Canola oil
2 tsp
Beef chuck steak, raw
500 g, fat trimmed, cut into 3cm pieces
Brown onion
1 medium, chopped
Garlic
1 clove(s), crushed
Carrot(s)
1 medium, peeled, chopped
Celery
1 stick(s), stalk, trimmed, chopped
Mushrooms
150 g, (button), halved
Parsnip
1 small, peeled, chopped
Beef stock
1½ cup(s), (375ml)
Tomato paste
2 tbs
Worcestershire sauce
1½ tbs
Pearl barley
⅓ cup(s), (65 ml)
Fresh flat-leaf parsley
¼ cup(s), (chopped)
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook beef, in batches, for 2–3 minutes or until browned all over. Transfer to a plate. Add onion, garlic, carrot and celery to pan. Cook, stirring, for 5 minutes or until onion softens. Add mushrooms and cook, stirring, for 2 minutes.
2
Return beef to the pan and add parsnip, stock, paste and Worcestershire. Bring to the boil. Reduce heat to low and simmer, covered, for 40 minutes. Add barley and simmer, uncovered, for 30 minutes or until beef is tender. Stir in parsley. Serve.
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