Red wine beef and pearl barley casserole

Instructions

1 Place beef, wine and garlic in a large bowl and stir to combine. Cover and set aside to marinate for at least 2 hours. Meanwhile, place pearl barley in a large heatproof bowl, cover with boiling water and set aside to soak for 2 hours.

2 Preheat oven to 140°C. Drain beef, reserving marinade. Drain barley. Spray a large flameproof casserole dish with oil and place over a medium-high heat. Cook onion, carrots and celery for 5 minutes. Add beef and stir for 3-4 minutes, until browned. Add marinade, barley, tomatoes and 1 1/2 cups water. Stir to combine and bring to the boil. Cover. Transfer to oven for 1 1/2–2 hours or until meat is tender (add a little water if casserole is too thick).

3 Garnish with parsley and serve with broccolini and bread.