A classic and hearty beef stew for winter months. Serve with crusty bread or mashed potatoes for a filling winter favourite.
Beef and Barley Stew
A hearty beef stew combining classic flavours.
- 500 g chuck steak
- 4 tablespoons plain flour
- 2 medium brown onions
- 2 carrots
- 4 stalks of celery
- 2 cloves of garlic
- 4 sprigs fresh thyme
- 1 L beef stock
- 200 ml tomato passata
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- ¾ cup dried pearl barley
- 2 tablespoons olive oil
- salt and pepper to taste
- Peel and chop carrots, onion, garlic and celery.
- In a small bowl combine flour with two teaspoons of sea salt and a teaspoon of cracked pepper and mix well.
- Heat oil in a large heavy-based saucepan to high temperature.
- Toss steak in flour mix to coat then sear in the hot oil for 1-1/2 minutes on each side. Remove beef from pan and turn heat down to medium.
- Add garlic and vegetables then sauté for 10 minutes or until soft. Meanwhile, dice steak into 2cm cubes. Add tomato paste and thyme then sauté for a further minute.
- Pour in passata and stock, then return beef to the pan along with the mustard, Worcestershire and thyme. Cover and simmer for 1 ½ hours stirring occasionally.
- Remove lid and add the pearl barley and ½ a cup of water then simmer uncovered for 45 minutes. Season with salt and pepper and serve immediately.