Slow-cooked beef, barley and vegetables

Instructions

1 Preheat oven to 180°C. Heat oil in a large, flameproof casserole dish over a medium heat. Brown beef in 3 batches. Transfer to a plate.

2 Cook onion, celery and carrot for 5 minutes. Add browned beef, garlic, thyme, tomatoes, stock, 2 cups water and barley. Stir to combine and bring to the boil.

3 Cover and transfer dish to oven for 2-3 hours or until meat is tender and barley is cooked. Add extra cup of water after 2 hours if casserole looks a bit dry. Remove lid in last 30 minutes to thicken sauceif necessary. Add beans in last 20 minutes of cooking.

4 Fold spinach through casserole to wilt then serve with bread.