Name: Mushroom, beef and barley casserole
Cook time: 195 min
Total time: 195 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 kilogram beef chuck steak, cut into 3cm cubes; 8 pickling onions (320g), halved; 2 carrots (240g), chopped coarsely; 2 cup (500ml) beef stock; 2 x 400g cans diced tomatoes; 2 sprigs fresh rosemary; 7 black peppercorns; 200 gram button mushrooms; 1/2 cup (100g) pearl barley; 2 tablespoon fresh oregano leaves

Ingredients

2 tablespoon olive oil

1 kilogram beef chuck steak, cut into 3cm cubes

8 pickling onions (320g), halved

2 carrots (240g), chopped coarsely

2 cup (500ml) beef stock

2 x 400g cans diced tomatoes

2 sprigs fresh rosemary

7 black peppercorns

200 gram button mushrooms

1/2 cup (100g) pearl barley

2 tablespoon fresh oregano leaves

Method

1.Preheat oven to 180°C/160°C fan-forced.

2.Heat half the oil in large flameproof casserole dish; cook beef, in batches, until browned.

3.Heat remaining oil in same dish; cook onion and carrot, stirring, until vegetables soften. Return beef to dish with stock, undrained tomatoes, rosemary and peppercorns; bring to the boil. Cover, transfer to oven; cook, 2 hours, stirring occasionally.

4.Stir in mushrooms and barley, return to oven; cook, uncovered, 45 minutes or until barley is tender. Serve sprinkled with oregano.

This is also nut-free and dairy free.
Note

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