Ingredients
2 tbsp olive oil
1kg chuck steak
cut into 3cm dice
2 brown onions
diced
2 cloves garlic
crushed
3 carrots
sliced
2 celery
diced
2 bay leaves
1 stalk rosemary
1 cup pearl barley
330ml pale ale
bottle
3 cups beef stock
(750ml)
Allergy Advice
Contains Gluten
Equipment
- 1 large oven-proof saucepan or casserole dish
- 1 oven
Instructions
- Preheat oven to 180°C (160°C fan-forced).
- Heat oil in a large oven-proof saucepan or casserole dish over high heat. Season beef well with salt and pepper, then brown in batches. Remove to a plate.
- Lower heat and add onion, garlic, carrots and celery and cook for 3 minutes, stirring well. Return meat to saucepan with herbs and barley. Pour over ale and allow to bubble up and simmer for 2 minutes.
- Add stock, bring to the boil, then cover with a lid and place the saucepan in the oven. Cook for 1 1/2 hours until meat is tender. Add more stock or water if it is becoming too dry.
- Serve with steamed green vegetables.
Notes
Tip
Barley soaks up a lot of liquid as it cooks so keep an eye on it to make sure it doesn't dry out. Add more water or stock if necessary.
Tip
If you've cooked it ahead of time, you may need to add more liquid when you reheat the stew.
Variation
Replace the beef stock with chicken stock for a slightly lighter stew.
