Step 1 Preheat oven to 180°C. Place beef, leek, rosemary, parsnips, swede, carrots, peas, stock, beer and 2 cups water into a large casserole dish. Bring to the boil, cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour.
Step 2 While stew cooks, heat a frying pan over high heat. Add pearl barley and dry-fry for 3–4 minutes, stirring constantly. When grains give off a smoky aroma, remove immediately from heat and place into a saucepan of cold water. Bring to the boil and simmer for 5 minutes. Drain well.
Step 3 After 1 hour, remove stew from oven and stir in barley. Return to oven, uncovered. Cook for a further 30 minutes, or until all vegetables and barley are cooked. Garnish with parsley.
Step 4 Five minutes before serving, toast or chargrill bread. While still hot, rub garlic over both sides. Serve stew with bread.