Pearl barley and beef casserole with root vegetables
A slow cooked beef casserole where the pearl barley thickens the gravy and gives a lovely chewy bite.
- Time2 hr 30
- LevelEasy
- Costabout £2.30 a head
- Oven160°C (140°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Heat 1 tbsp oil in a large casserole dish and brown the beef in two batches, 4 minutes each. Lift out onto a plate.
8 min - 2
Add the remaining oil and the onions. Cook for 5 minutes until soft.
5 min - 3
Stir in the tomato purée, then add the carrots, swede, parsnips, barley, thyme, bay leaves and pepper.
- 4
Return the beef, pour in the stock and bring to a simmer. Cover and cook in the oven for 1 hour 45 minutes.
105 min - 5
The beef should be tender and the barley plump. Stir in the kale and cook for 10 minutes with the lid on.
10 min - 6
Remove the bay leaves and thyme stalks. Serve in warm bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.