Beef and beer stew with crusty garlic bread
(at time of publication)
- 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
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)
Total fat 9g
–Saturated fat 4g
Dietary fibre 10g
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