Photo of Beef, root vegetable & barley casserole by WW

Beef, root vegetable & barley casserole

SmartPoints® value per serving
Total Time
3 hr 35 min
20 min
3 hr 15 min


Tesco Ingredients Mixed Dried Mushrooms

25 g


10 g, unsalted


2 large, finely chopped

Beef stewing steak, lean, raw

700 g, cut into 3-4cm chunks

Plain White Flour

2 tablespoons, level

Worcestershire Sauce

2 tablespoons

Beef stock cube(s)

1 cube(s), to make 900ml stock

Thyme, Dried

2 teaspoons, level

Carrots, raw

3 medium, cut into bite-size chunks


300 g, peeled and cut into bite-size chunks

Celeriac, raw

300 g, peeled and cut into bite-size chunks

Pearl barley, dry

75 g


  1. Put the mushrooms in a heatproof bowl and pour over 150ml of boiling water. Leave to soak for 5-10 minutes, then drain and chop the rehydrated mushrooms, reserving the soaking liquid. Preheat the oven to 160°C, fan 140°C, gas mark 3.
  2. Meanwhile, melt the butter in a flameproof casserole over a low heat and cook the onions for 10 minutes until softened. In a bowl, toss the beef with the flour until coated, then add to the casserole with the Worcestershire sauce. Cook for 2-3 minutes, stirring.
  3. Add the stock, thyme, mushrooms and reserved soaking liquid. Bring to a boil, season, then cover and transfer to the oven. Bake for 2 hours.
  4. Increase the heat to 180°C, fan 160°C, gas mark 4. Add the carrots, swede, celeriac and barley to the casserole, stir to combine then bake, covered, for 30 minutes. Remove the lid and cook, uncovered, for a final 30 minutes or until the beef, vegetables and barley are tender, and the sauce has thickened.
  5. Season to taste, then serve with steamed greens.

Start eating better than ever!