Red wine beef and pearl barley casserole
- 600g blade steak or chuck steak, trimmed, diced
- 1 ½ cups red wine
- 3 cloves garlic, thinly sliced
- ⅓ cup pearl barley
- spray oil
- 1 large onion, diced
- 2 carrots, peeled, diced
- 3 stalks celery, diced
- 400g can chopped tomatoes
- chopped fresh parsley, to garnish
- 4 cups steamed broccolini
- 4 slices wholegrain bread
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.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 3g
Dietary fibre 11g
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