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Beef, root vegetable and barley casserole

Beef, root vegetable and barley casserole

Total Time
3 hr 35 min
20 min
3 hr 15 min


Dried mushrooms

25 g, porcini variety

Reduced fat oil spread

2 tsp


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


3 medium, cut into bite-size chunks


300 g, peeled, cut into bite-size chunks


300 g, peeled, cut into bite-size chunks

Pearl barley

75 g

Green string beans

300 g, steamed, to serve


  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.