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Slow-cooked beef and barley stew
Slow-cooked beef and barley stew
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Prep Time:
15 minutes
Cook Time:
140 minutes
Total Time:
155 minutes
Indulge in a cozy beef and barley stew paired with a vibrant kale and Brussels sprout salad showcasing winter's best veggies.
Ingredients:
  • 1 baby fennel, thinly sliced lengthways
  • 9.20 gm olive oil
  • 500g Gravy Beef, cut into 3cm pieces
  • 1 brown onion, thinly sliced
  • 1 baby fennel, thinly sliced
  • 1 carrot, peeled, halved, thinly sliced
  • 1 celery stick, thinly sliced diagonally
  • 400g can diced tomatoes
  • 500ml beef stock
  • 100g pearl barley
  • 2 rosemary sprigs
  • 2 dried bay leaves
  • 175g kale, chopped
  • 200g Brussels sprouts, very thinly sliced
  • 18.20 gm olive oil
  • 20.00 ml red wine vinegar
  • 5.90 gm Dijon mustard
  • 7.20 gm honey
Instructions:
  • In a large casserole pan over medium-high heat, heat the oil until shimmering. Brown the beef in 4 batches, turning occasionally, for about 3 minutes per batch. Transfer the beef to a bowl.
  • Place onion, fennel, carrot, and celery in the pan. Sauté for 5 minutes until onion softens. Stir in the garlic and cook for 1 minute until fragrant. Add back the beef to the pan, along with tomato, beef stock, barley, rosemary, and bay leaves. Bring to a boil, then lower heat. Simmer, covered, for 2 hours until beef is very tender. Season with salt and pepper to taste.
  • Combine the kale, brussels sprouts, and fennel in a large bowl. In a jar with a screw-top lid, combine oil, vinegar, mustard, and honey. Shake well. Season to taste. Drizzle the dressing over the salad and gently toss to combine. Serve alongside the beef stew.

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