Slow-cooked beef and barley stew

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 800 g lean chuck steak, trimmed and cubed
• 150 g pearl barley
• 2 brown onions, diced
• 3 carrots, sliced
• 3 sticks celery, sliced
• 300 g swede or parsnip, cubed
• 1.2 l salt-reduced beef stock
• 2 tbsp tomato paste
• 2 tbsp extra virgin olive oil
• 2 bay leaves

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Brown the beef in the oil in batches in a heavy pot, then set aside.
2. 2Step 2. Soften the onion, carrot and celery for eight minutes, then stir in the tomato paste.
3. 3Step 3. Return the beef with the barley, swede, stock and bay leaves, bring to a simmer, cover and cook gently for two to two and a half hours until the beef is tender.
4. 4Step 4. Check the seasoning, remove the bay leaves and serve.

Allergens for your selection

• Contains: Cereals containing gluten
• Contains: Celery

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.