Slow-Cooked Beef with Barley

Main

Difficulty: Easy Servings: 4 Source:

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

Directions

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

Cut beef into 12 large pieces.

Season with salt and pepper; drizzle with half the oil.

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.

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.

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.

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