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Beef and barley casserole

Beef and barley casserole

9
Points®
Total Time
1 hr 40 min
Prep
15 min
Cook
1 hr 25 min
Serves
4
Difficulty
Easy
If freezing, leave a 3cm gap at the top of the container as the contents will expand as they freeze. Meals are easier to defrost if frozen in meal-sized portions.

Ingredients

Canola oil

2 tsp

Beef chuck steak, raw

500 g, fat trimmed, cut into 3cm pieces

Brown onion

1 medium, chopped

Garlic

1 clove(s), crushed

Carrot(s)

1 medium, peeled, chopped

Celery

1 stick(s), stalk, trimmed, chopped

Mushrooms

150 g, (button), halved

Parsnip

1 small, peeled, chopped

Beef stock

1½ cup(s), (375ml)

Tomato paste

2 tbs

Worcestershire sauce

1½ tbs

Pearl barley

⅓ cup(s), (65 ml)

Fresh flat-leaf parsley

¼ cup(s), (chopped)

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Cook beef, in batches, for 2–3 minutes or until browned all over. Transfer to a plate. Add onion, garlic, carrot and celery to pan. Cook, stirring, for 5 minutes or until onion softens. Add mushrooms and cook, stirring, for 2 minutes.
  2. Return beef to the pan and add parsnip, stock, paste and Worcestershire. Bring to the boil. Reduce heat to low and simmer, covered, for 40 minutes. Add barley and simmer, uncovered, for 30 minutes or until beef is tender. Stir in parsley. Serve.

Notes

TIP: This casserole can be frozen in a large airtight container. Defrost, covered, for about 8 hours in refrigerator. Gently reheat in a saucepan over low heat until hot. If frozen in single portions, defrost in refrigerator for 3 hours. Reheat, covered, in microwave on Medium (50%) for 4–5 minutes, stirring halfway through cooking time.

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