A warm and comforting stew. A great dish to set and forget. Can be made in the slow cooker as well.
Ingredients:
2 Tablespoons Olive Oil
500g Gravy Beef, large dice
1 Brown Onion, diced
1 Carrot, diced
2 Garlic Cloves, crushed
1 Tin Tomatoes
500ml Beef Stock
1/2 Cup Pearl Barley
2 Rosemary Sprigs
Method;
Heat oil in a large casserole dish over a medium heat. Cook the beef in batches, turning occasionally until browned. Transfer to a bowl. Add onion and carrot to a bowl and cook, stirring for 5mins or until onion softens. Add garlic and cook for 1min. Return the beef to the pan with the tomatoes, beef stock, barley and rosemary. Bring to the boil. Reduce heat to low and cook for 2hrs, covered. Season well and serve.
2 Tablespoons Olive Oil
500g Gravy Beef, large dice
1 Brown Onion, diced
1 Carrot, diced
2 Garlic Cloves, crushed
1 Tin Tomatoes
500ml Beef Stock
1/2 Cup Pearl Barley
2 Rosemary Sprigs
Method;
Heat oil in a large casserole dish over a medium heat. Cook the beef in batches, turning occasionally until browned. Transfer to a bowl. Add onion and carrot to a bowl and cook, stirring for 5mins or until onion softens. Add garlic and cook for 1min. Return the beef to the pan with the tomatoes, beef stock, barley and rosemary. Bring to the boil. Reduce heat to low and cook for 2hrs, covered. Season well and serve.
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