Stews are always a hit in my house. This one I made as my husband had requested I cook something with barley in it. It was delicious, it really was.
My 6 year old who dislikes mushrooms ate all his mushrooms for the first time ever. He said they don't taste like mushrooms, they are nice. The mushrooms absorb the sauce and they are delicious. I used Swiss brown and button mushrooms, but there is no reason you couldn't substitute those, with other mushrooms
The meat was so soft it melted away. And the best thing, once you sauté everything, you put it in the oven and you don't need to check on it at all. I actually put it in the oven, went to pick up the kids from school, got them haircuts, came home, added the mushrooms, 30 minutes later dinner was done. I served it with some mashed potato. So simple, so tasty.
My 6 year old who dislikes mushrooms ate all his mushrooms for the first time ever. He said they don't taste like mushrooms, they are nice. The mushrooms absorb the sauce and they are delicious. I used Swiss brown and button mushrooms, but there is no reason you couldn't substitute those, with other mushrooms
The meat was so soft it melted away. And the best thing, once you sauté everything, you put it in the oven and you don't need to check on it at all. I actually put it in the oven, went to pick up the kids from school, got them haircuts, came home, added the mushrooms, 30 minutes later dinner was done. I served it with some mashed potato. So simple, so tasty.
Recipe
Adapted from the Australian Women's Weekly Cookbook 'Stew braises and casseroles'
Serves 4-6
1kg beef chuck steak, diced into 3cm pieces
1/4 cup (35g) plain flour
2 tablespoons olive oil
20g butter
2 medium brown onions, chopped finely
3 cloves garlic, crushed
1 medium carrot, chopped finely
1 celery stalk, leaves removed, chopped finely
4 sprigs fresh thyme
1 sprig fresh rosemary
1 fresh bay leaf
1/2 cup (100g) pearl barley
2 cups (500ml) beef stock
1/2 cup (125ml) dry white wine
2 cups (500ml) water
Salt and pepper, to taste
1/2 tablespoon vegeta (optional)
200g Swiss brown mushrooms, quartered
200g button mushrooms, quartered
Preheat the oven to 160C/150C fan forced.
Add diced beef to a snap lock bag, then add the flour. Seal the bag, shake the beef around to coat it in the flour.
Heat oil in a large flameproof casserole dish. Shake off the excess flour, then add the beef. Cook until browned all over. Do it in batches if you don't have a large casserole dish. Remove beef.
Add the butter to the dish. Then add the onion, garlic, carrot, celery and herbs, stir until the vegetables soften, about 5 minutes. If the flour has caught to the bottom of the pan and can't be scraped off with a wooden spoon, I add a bit of water here (just a little at a time), to assist in getting it off easier. The water evaporates and the flour mixes in with the vegetables.
Once the vegetables have softened, add the beef back into the dish, then add the barley, stock, wine and water; bring to the boil. Season with salt and pepper. Cover the dish and put it in the oven to cook for 1 1/2 hours.
After 1 1/2 hours take the stew out of the oven and taste it, if you are happy with the flavour then don't add the vegeta, but personally I think it needs it, gives it a much better flavour. Now add in the mushrooms, cover again, place in the oven for another 30 minutes or until the beef and mushrooms are tender.
Serve with mashed potatoes.
Serves 4-6
1kg beef chuck steak, diced into 3cm pieces
1/4 cup (35g) plain flour
2 tablespoons olive oil
20g butter
2 medium brown onions, chopped finely
3 cloves garlic, crushed
1 medium carrot, chopped finely
1 celery stalk, leaves removed, chopped finely
4 sprigs fresh thyme
1 sprig fresh rosemary
1 fresh bay leaf
1/2 cup (100g) pearl barley
2 cups (500ml) beef stock
1/2 cup (125ml) dry white wine
2 cups (500ml) water
Salt and pepper, to taste
1/2 tablespoon vegeta (optional)
200g Swiss brown mushrooms, quartered
200g button mushrooms, quartered
Preheat the oven to 160C/150C fan forced.
Add diced beef to a snap lock bag, then add the flour. Seal the bag, shake the beef around to coat it in the flour.
Heat oil in a large flameproof casserole dish. Shake off the excess flour, then add the beef. Cook until browned all over. Do it in batches if you don't have a large casserole dish. Remove beef.
Add the butter to the dish. Then add the onion, garlic, carrot, celery and herbs, stir until the vegetables soften, about 5 minutes. If the flour has caught to the bottom of the pan and can't be scraped off with a wooden spoon, I add a bit of water here (just a little at a time), to assist in getting it off easier. The water evaporates and the flour mixes in with the vegetables.
Once the vegetables have softened, add the beef back into the dish, then add the barley, stock, wine and water; bring to the boil. Season with salt and pepper. Cover the dish and put it in the oven to cook for 1 1/2 hours.
After 1 1/2 hours take the stew out of the oven and taste it, if you are happy with the flavour then don't add the vegeta, but personally I think it needs it, gives it a much better flavour. Now add in the mushrooms, cover again, place in the oven for another 30 minutes or until the beef and mushrooms are tender.
Serve with mashed potatoes.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060709726617
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