Red wine beef and pearl barley casserole
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Time to make:
2 hrs 35 mins (Hands-on time: 35 mins, Cooking time: 120 mins), plus 2 hrs marinating
$4.46 per serve
(at time of publication)
Full ingredients list:
- 600g blade or chuck steak, trimmed, diced
- 1 1/2 cups red wine
- 3 cloves garlic, thinly sliced
- 1/3 cup pearl barley
- cooking oil spray
- 1 large onion, diced
- 2 carrots, peeled, diced
- 3 stalks celery, diced
- 400g tin no-added-salt chopped tomatoes
- chopped parsley, to garnish
- 4 cups steamed broccolini
- 4 slices wholegrain bread
Nutritional information (per serve)
Instructions and steps:
Step 1 Place beef, wine and garlic into a large bowl and stir to combine. Cover and set aside to marinate for at least 2 hours. Meanwhile, place pearl barley into a large heatproof bowl, cover with boiling water and set aside to soak for 2 hours.
Step 2 Preheat oven to 140°C. Drain beef, reserving marinade. Drain barley. Spray a large flameproof casserole dish with oil and place over medium-high heat. Cook onion, carrot and celery for 5 minutes. Add beef and stir for 3–4 minutes, until browned. Add marinade, barley, tomatoes and 1 1/2 cups water. Stir to combine and bring to the boil. Cover and transfer to oven for 1 1/2–2 hours, or until meat is tender (add a little water if casserole is too thick).
Step 3 Garnish with parsley and serve with broccolini and bread.
About this recipe
First published: July 2011