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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
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Course:
Main Dish
Cuisine:
British
Keyword:
Alcohol, Beef, Casserole, Herbs, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
1
hour
hour
10
minutes
minutes
Total Time:
1
hour
hour
20
minutes
minutes
Servings:
6
people
Calories:
479
kcal
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Ingredients
Metric
Imperial
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
Calories:
479
kcal
|
Carbohydrates:
19
g
|
Protein:
33
g
|
Fat:
29
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
80
mg
|
Sodium:
476
mg
|
Potassium:
336
mg
|
Fiber:
4
g
|
Sugar:
2
g