Name: Hearty beef & barley casserole
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Ingredients: 1.5kg gravy beef, excess fat trimmed (see tip); ¼ cup (40g) plain flour; Salt and freshly ground black pepper, to season; 2 tablespoons olive oil; 350g piece speck, cut into 1cm pieces (see tip); 300g mixed mushrooms, larger mushrooms halved; 2 onions, chopped coarsely; 2 large carrots, halved lengthways, sliced thickly; 2 trimmed celery stalks, chopped coarsely; 1 cup (250ml) dry red wine; 6 sprigs fresh thyme; 2 fresh bay leaves; 1 litre (4 cups) beef stock; ½ cup (100g) pearl barley, rinsed; 1 bunch kale (250g), stalks removed, leaves torn coarsely

Hearty beef & barley casserole

Savour the hearty goodness of this beef and barley casserole, rich in flavour and packed with healthy, wholesome ingredients

Prep

30M

Cook

3H 30M

Total

Skip to Recipe

Savour the hearty goodness of this beef and barley casserole, ideal for a comforting family dinner. Rich in flavour and packed with healthy, wholesome ingredients, it’s a warm and satisfying meal everyone will love.

Ingredients

1.5kg gravy beef, excess fat trimmed (see tip)

¼ cup (40g) plain flour

Salt and freshly ground black pepper, to season

2 tablespoons olive oil

350g piece speck, cut into 1cm pieces (see tip)

300g mixed mushrooms, larger mushrooms halved

2 onions, chopped coarsely

2 large carrots, halved lengthways, sliced thickly

2 trimmed celery stalks, chopped coarsely

1 cup (250ml) dry red wine

6 sprigs fresh thyme

2 fresh bay leaves

1 litre (4 cups) beef stock

½ cup (100g) pearl barley, rinsed

1 bunch kale (250g), stalks removed, leaves torn coarsely

Method

Step 1

Preheat oven to 160°C/140°C fan. Cut beef into 4cm pieces. Place beef and flour in a large bowl; season. Toss beef to coat evenly in flour, shaking off excess.

Step 2

Heat half the oil in a 6.75 litre (27-cup) cast iron or other flameproof casserole dish over high heat. Cook beef, in batches, stirring, for 8 minutes or until browned all over. Transfer beef batches to a large, heatproof bowl.

Step 3

Heat remaining oil in same dish. Cook speck, stirring, for 5 minutes. Add mushrooms and cook, stirring, for 5 minutes. Transfer speck and mushrooms to same bowl as beef.

Step 4

Add onion, carrot and celery to dish. Cook, stirring, for 5 minutes or until softened. Add wine and cook for 2 minutes or until reduced slightly. Add thyme, bay leaves, stock and barley, bringing to the boil. Cover with a lid. Transfer to oven and cook, stirring occasionally, for 3 hours or until beef is very tender. Stir in kale leaves until wilted.

Tip

Use blade steak instead of gravy beef and bacon instead of speck, if you prefer. We used a 28cm round cast iron casserole dish. A Dutch oven is also a great option for this beef and barley casserole!

Serving idea

Chargrilled sourdough or mash work well.

Ingredients

Method

Tip

Serving idea

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