Beef, Barley and Mushroom Casserole is a lovely collection of flavours and textures that works so well together. The barley adds so much body to this dish and absorbs so much flavour, its brilliant. The traditional pairing of beef and mushrooms always work and they certainly do in this dish. Serve as a main dish with rice or potatoes for a hearty meal.

Beef, Barley and Mushroom Casserole

This is a superb recipe to introduce children to barley. The flavours are amazing and aroma makes your mouth water.

4.95 from 19 votes

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Course: Main Dish

Cuisine: British

Keyword: Alcohol, Beef, Casserole, Herbs, Vegetables

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Servings: people

Calories: 479kcal

Ingredients

2 tbsp vegetable oil
2 lbs beef stew meat cubed
2 medium onions chopped
3-6 cloves garlic finely chopped
4 medium carrots cut into 1-inch (2 cm) pieces
2 ribs celery chopped
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 whole bay leaf
2 cups beef stock
1/2 cup dry red wine
1/2 cup barley rinsed
1/4 cup parsley chopped
1 lb mushrooms quartered
salt to taste
ground pepper to taste

Instructions

Heat the oil in a large, heavy pot with a cover (Dutch oven) over moderate heat and brown the meat.
2 tbsp vegetable oil, 2 lbs beef stew meat
Add the onions and garlic and cook for 5 minutes.
2 medium onions, 3-6 cloves garlic
Add the remaining ingredients except the mushrooms and bake covered in a preheated 350F (180C) oven for 1 hour.
4 medium carrots, 2 ribs celery, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1 whole bay leaf, 2 cups beef stock, 1/2 cup dry red wine, 1/2 cup barley, 1/4 cup parsley
Stir in the mushrooms and bake covered until the meat is tender
1 lb mushrooms, salt, ground pepper

Nutrition

Beef, Barley and Mushroom Casserole