Beef, root vegetable & barley casserole
5
Points®
Total time: 3 hr 35 min • Prep: 20 min • Cook: 3 hr 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Mixed dried mushrooms
25 g
Butter
10 g, unsalted
Onion
2 large, finely chopped
Beef stewing steak, lean, raw
700 g, cut into 3-4cm chunks
Plain White Flour
2 tablespoon(s), level
Worcestershire Sauce
2 tablespoon(s)
Beef stock cube(s)
1 cube(s), to make 900ml stock
Thyme, Dried
2 teaspoon(s), level
Carrots, raw
3 medium, cut into bite-size chunks
Swede
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
Instructions
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.
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