Name: Slow-cooked beef with barley
Cook time: 170 min
Total time: 170 min
Yield: 4
Ingredients: 1.2 kilogram beef chuck steak; 2 tablespoon olive oil; 2 medium (300g) brown onions, thinly sliced; 4 clove garlic, thickly sliced; 2 cup (500ml) beef stock; 1 cup (250ml) water; 3/4 cup (165g) pearl barley; 2 400g cans cherry tomatoes; 2 stalks (200g) celery, chopped; 1 teaspoon finely chopped fresh rosemary; 1 teaspoon brown sugar; 2 tablespoon finely chopped fresh curly parsley; 1 tablespoon finely chopped fresh chives; steamed green beans, to serve

Ingredients

1.2 kilogram beef chuck steak

2 tablespoon olive oil

2 medium (300g) brown onions, thinly sliced

4 clove garlic, thickly sliced

2 cup (500ml) beef stock

1 cup (250ml) water

3/4 cup (165g) pearl barley

2 400g cans cherry tomatoes

2 stalks (200g) celery, chopped

1 teaspoon finely chopped fresh rosemary

1 teaspoon brown sugar

2 tablespoon finely chopped fresh curly parsley

1 tablespoon finely chopped fresh chives

steamed green beans, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced).

2.Cut beef into 12 large pieces. Season with salt and pepper; drizzle with half the oil.

3.Heat a large frying pan over medium heat. Add beef to pan; cook 6-7 minutes, until well browned all over. Transfer to an ovenproof casserole dish.

4.Heat remaining oil in same pan. Add onion and garlic; cook 1-2 minutes, stirring occasionally. Add stock and water; bring to the boil. Pour over beef in ovenproof dish.

5.Add barley, undrained tomatoes, celery, rosemary and sugar. Cover dish with lid or foil; bake about 2 hours 30 minutes, or until beef is tender. Season to taste with salt and freshly ground black pepper.

6.Sprinkle beef with herbs. Serve with steamed green beans, if desired.

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