Slow Cooked Beef & Barley Stew

Slow Cooked Beef & Barley Stew

The beef will melt in your mouth in this slow cooked hearty stew. The perfect dish to keep you warm on those cold winter nights.
  • 2 H

    Cooking Time

  • easy


  • 20 Mins

    Prep Time

  • 4 People


  • 1 kg beef chuck steak, cut into 3 cm pieces
  • 1/4 cup plain flour
  • 3 tablespoons oil
  • 2 onions, halved, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 bacon rashers, chopped
  • 1 tablespoon tomato paste
  • 500 mL Continental Superb Stock Beef
  • 1 orange, juiced
  • 1/2 cup pearled barley
  • steamed green beans, to serve
  • couscous, to serve

  1. Place beef into a large bowl. Sprinkle over flour, toss to coat. Heat 1 tablespoon oil in a large flameproof heavy based casserole dish or saucepan over medium high heat. Cook a third of the beef, for 5 minutes, turning occasionally or until beef is browned on all sides. Transfer beef to a bowl. Repeat with a little more oil and remaining beef.

  2. Heat remaining 1 tablespoon oil in pan over medium heat. Add onion, garlic, carrots, celery and bacon, and cook, stirring for 5 minutes. Return beef back to pan. Stir in tomato paste, Stock and orange juice. Bring to the boil. Cover, reduce heat to a simmer and cook for 1 hour, stirring occasionally.

  3. Meanwhile place barley in a bowl, cover with cold water and set aside to allow to soak, while stew is cooking.

  4. Drain barley, then stir into the beef stew. Continue to cook, covered for 30 - 40 minutes, stirring occasionally until beef is tender and barley is cooked. Serve with steamed green beans and couscous.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 812.82 kcal
Protein (g) 57.13 g
Sugar (g) 9.65 g
Fat (g) 31.56 g
Fibre (g) 10.73 g

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