Photo of Beef, root vegetable & barley casserole by WW

Beef, root vegetable & barley casserole

Points® value
Total Time
3 hr 35 min
20 min
3 hr 15 min


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 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


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.