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.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 6 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 tender1 lb mushrooms, salt, ground pepper
Nutrition
Calories: 479kcal | Carbohydrates: 19g | Protein: 33g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 80mg | Sodium: 476mg | Potassium: 336mg | Fiber: 4g | Sugar: 2g