Beef and beer stew with crusty garlic bread

Serves: 6

Time to make: 1 hr 50 mins

Hands-on time: 20 mins

Ingredients

750g lean beef, diced
1 large leek, trimmed, chopped
1 tablespoon chopped fresh rosemary
3 parsnips, peeled, roughly chopped
1 swede (about 150g), peeled, roughly chopped
4 medium carrots, chopped
1 cup frozen peas
3 cups salt-reduced beef stock
300ml light beer or tomato purée
1 cup pearl barley
2 tablespoons chopped fresh parsley
6 slices crusty wholemeal bread
2 cloves garlic, peeled

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Instructions

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1 Preheat oven to 180°C. Place beef, leek, rosemary, parsnips, swede, carrots, peas, stock, beer or purée, and 2 cups water in a large casserole dish. Bring to the boil. Cover with a tight-fitting lid and transfer to oven. Cook for 1 hour.

2 While stew is cooking, heat a frying pan over a high heat. Add pearl barley and dry-fry for 3-4 minutes, stirring constantly. When grains give off a smoky aroma, remove from heat and place in a saucepan of cold water. Bring to the boil and simmer for 5 minutes. Drain well.

3 After 1 hour, remove stew from oven and stir in barley. Return to oven, uncovered. Cook for 30 more minutes, or until all vegetables and barley are cooked. Garnish with parsley.

4 Five minutes before serving, toast or chargrill bread. While bread is still hot, rub garlic over both sides. Serve stew with bread.

Nutrition Info (per serve)

Calories 442 cal

Kilojoules 1850 kJ

Protein 39 g

Total fat 9 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 10 g

Dietary fibre 10 g

Sodium 570 mg

Calcium 110 mg

Iron 7.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.