Beef, root vegetable and barley casserole
5
Points®
Total time: 3 hr 35 min • Prep: 20 min • Cook: 3 hr 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Dried mushrooms
25 g, porcini variety
Reduced fat oil spread
2 tsp
Onion
2 medium, finely chopped
Beef gravy steak, raw
500 g, cut into 3-4cm chunks
Plain flour
1 tbs
Worcestershire sauce
1½ tbs
Beef stock cube
1½ individual, to make 3 cups (750ml) of stock
Dried thyme
2 tsp
Carrot(s)
3 medium, cut into bite-size chunks
Swede
300 g, peeled, cut into bite-size chunks
Celeriac
300 g, peeled, cut into bite-size chunks
Pearl barley
75 g
Green string beans
300 g, steamed, to serve
Instructions
1
Place mushrooms in a heatproof bowl and pour over 150ml of boiling water. Leave to soak for 5-10 minutes then drain and chop rehydrated mushrooms, reserving soaking liquid. Preheat oven to 160°C.
2
Meanwhile, melt spread in a flameproof casserole dish over low heat and cook onions for 10 minutes , stirring occasionally, until softened.In a bowl, toss beef with flour until coated, then add to casserole with Worcestershire sauce. Cook for 2-3 minutes, stirring.
3
Add stock, thyme, mushrooms and reserved liquid. Bring to the boil, season, then cover and transfer to oven. Bake for 2 hours.
4
Increase heat to 180°C. Add carrots, swede, celeriac and barley to casserole, stir to combine, then bake, covered, for 30 minutes. Remove lid and cook for a further 30 minutes, or until beef, vegetables and barley are tender and sauce has thickened.
5
Season to taste, then serve with steamed greens.
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