Beef and Barley Casserole
About the recipe
Rich, hearty, and slow-cooked to perfection 🍲
This Beef & Barley Casserole is packed with tender meat and wholesome grains.
Warm, comforting, and full of depth, it’s the kind of meal that feels like a hug in a bowl!
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
Ingredients Serves 4
- Meat, Poultry & Seafood
- 250 grams Trimmed beef
- 2 pieces Stock cubes (salt reduced)
- Vegetables & Fresh Produce
- 1 pieces Onion
- 1 pieces Celery
- 1 Clove Garlic (crushed)
- 1 pieces Carrot
- Oils, Sauces & Condiments
- 2 pieces Bay leaves
- 1 tsp Mixed herbs
- 1 tbsp Olive oil
- Bakery / Other
- 2/3 cup Pearl barley
- 1 & 1/2 tbsp Plain flour
Method
Step 1
Soak barley in 2 cups of water for 1 hour.
Step 2
Add flour, black pepper and meat into a ziplock bag. Shake to coat meat.
Step 3
Heat oil in a large saucepan, brown the beef and then remove from saucepan.
Step 4
Saute onion, garlic and celery in the pan.
Step 5
Add 1 litre of water and the stock cubes, bring to a boil. Return beef to the saucepan, add bay leaves and bring to a simmer.
Step 6
Drain and rinse barley, add to the saucepan. Cover and cook for 1 hour, stirring every 15 minutes.
Step 7
Add the carrots and mixed herbs and simmer for another hour.
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