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Slow-cooked beef and barley stew

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Made with hearty barley, this Slow-cooked beef stew recipe is a classic dish that's sure to warm you up.

  • Serves4
  • Cook time2 hour 20 minutes
  • Prep time15 minutes
Slow-cooked beef and barley stew

Ingredients

  • 2 tsp olive oil
  • 500g Coles Australian Gravy Beef, cut into 3cm pieces
  • 1 brown onion, thinly sliced
  • 1 baby fennel, thinly sliced
  • 1 carrot, peeled, halved, thinly sliced
  • 1 celery stick, thinly sliced diagonally
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 2 cups (500ml) reduced-salt beef stock
  • 1/2 cup (100g) pearl barley
  • 2 rosemary sprigs
  • 2 dried bay leaves

Kale & Brussels sprout salad

  • 175g kale, chopped
  • 200g Brussels sprouts, very thinly sliced
  • 1 baby fennel, thinly sliced lengthways
  • 1 tbs olive oil
  • 1 tbs red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat the oil in a large casserole pan over medium-high heat. Cook the beef, in 4 batches, turning occasionally, for 3 mins or until browned all over. Transfer to a bowl.

  2. Step 2

    Add the onion, fennel, carrot and celery to the pan. Cook, stirring, for 5 mins or until onion softens. Add the garlic and cook for 1 min or until aromatic. Return the beef to the pan with the tomato, beef stock, barley, rosemary and bay leaves. Bring to the boil. Reduce heat to low. Cook, covered, for 2 hours or until the beef is very tender. Season.

  3. Step 3

    To make the kale and Brussels sprout salad, combine the kale, Brussels sprout and fennel in a large bowl. Place the oil, vinegar, mustard and honey in a screw-top jar. Shake until well combined. Season. Drizzle the dressing over the salad and gently toss to combine. Serve with the beef stew.

Slow-cooked beef and barley stew

Slow-cooked beef and barley stew
  • Serves4
  • Cook time2 hour 20 minutes
  • Prep time15 minutes
Ingredients
  • 2 tsp olive oil
  • 500g Coles Australian Gravy Beef, cut into 3cm pieces
  • 1 brown onion, thinly sliced
  • 1 baby fennel, thinly sliced
  • 1 carrot, peeled, halved, thinly sliced
  • 1 celery stick, thinly sliced diagonally
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 2 cups (500ml) reduced-salt beef stock
  • 1/2 cup (100g) pearl barley
  • 2 rosemary sprigs
  • 2 dried bay leaves

Kale & Brussels sprout salad

  • 175g kale, chopped
  • 200g Brussels sprouts, very thinly sliced
  • 1 baby fennel, thinly sliced lengthways
  • 1 tbs olive oil
  • 1 tbs red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
    Description

    Made with hearty barley, this Slow-cooked beef stew recipe is a classic dish that's sure to warm you up.

    Method

    1. Step 1

      Heat the oil in a large casserole pan over medium-high heat. Cook the beef, in 4 batches, turning occasionally, for 3 mins or until browned all over. Transfer to a bowl.

    2. Step 2

      Add the onion, fennel, carrot and celery to the pan. Cook, stirring, for 5 mins or until onion softens. Add the garlic and cook for 1 min or until aromatic. Return the beef to the pan with the tomato, beef stock, barley, rosemary and bay leaves. Bring to the boil. Reduce heat to low. Cook, covered, for 2 hours or until the beef is very tender. Season.

    3. Step 3

      To make the kale and Brussels sprout salad, combine the kale, Brussels sprout and fennel in a large bowl. Place the oil, vinegar, mustard and honey in a screw-top jar. Shake until well combined. Season. Drizzle the dressing over the salad and gently toss to combine. Serve with the beef stew.