Beef and beer stew with crusty garlic bread

Instructions

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.