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Photo of Beef, barley and red wine casserole by WW

Beef, barley and red wine casserole

Total Time
2 hr 35 min
20 min
2 hr 15 min
Chunky beef and vegetables in a red wine sauce: this classic crowd-pleaser is so easy to prepare it practically cooks itself


Shortcut bacon

125 g, coarsely chopped

Brown onion

1 large, coarsely chopped


2 clove(s), crushed

Beef, blade steak, raw

550 g, (buy 600g), fat trimmed, cut into 3cm cubes

Plain flour

2 tbs

Red wine

cup(s), (80ml)

Beef stock

1½ cup(s), (375ml)

Pearl barley

¾ cup(s), (150g)

Canned diced tomatoes

400 g


2 stick(s), chopped


2 medium, peeled, chopped

Fresh thyme

3 bag(s), (3 sprigs)

Fresh bay leaf

2 whole


200 g, (button), halved if large

Fresh flat-leaf parsley

½ cup(s), chopped

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 160°C or 140°C fan-forced. Lightly spray a large flameproof casserole dish with oil and heat over medium-high heat. Add bacon and onion and cook, stirring occasionally, for 5 minutes or until onion softens. Add garlic and cook for 1 minute or until fragrant. Transfer bacon mixture to a bowl.
  2. Respray pan, then add half the beef and cook over medium-high heat for 1–2 minutes or until browned. Transfer beef to bacon mixture. Repeat with remaining beef, then return beef and bacon mixture to pan. Add flour, stirring to coat. Add wine and bring to the boil. Add stock, barley, 1 cup (250ml) water, tomatoes, celery, carrots, thyme and bay leaves and bring to the boil. Reduce heat to low, then bake, covered, for 1 hour 20 minutes. Add mushrooms, bake for a further 20 minutes or until beef is very tender and sauce thickens.
  3. Remove and discard thyme and bay leaves. Season with salt and freshly ground pepper. Stir in parsley. Serve.


SERVING SUGGESTION: Washed watercress sprigs.