Beef and barley stew
2 tablespoons olive oil
1kg chuck steak, cut into cubes
2 tablespoons plain flour
1 medium brown onion chopped
2 celery sticks chopped
2 medium carrots chopped
800g canned diced tomatoes
420g canned condensed tomato soup
Little bit of brown sugar
1.5 litres (6 cups) water
1/2 cup pearl barley
150g packaged croutons (optional)
Prep. Time → 20 min
Cook Time → 120 min
1. Heat oil in a saucepan, cook beef, stirring until browned all over. Add flour, onion, celery and carrot, cook and stir until onion softens.
2. Add tomatoes to pan with tomato soup, the water and barley, cook covered for 2 hours or until beef is tender.
3. Serve stew topped with croutons.
Author 9781742456072 Women's Weekly Casseroles & Curries p.122
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