- 1kg beef chuck steak, diced into 3cm (1in) pieces
- 35g plain flour
- 2 tablespoons olive oil
- 20g butter
- 2 medium brown onions (300g), chopped finely
- 3 cloves garlic, crushed
- 1 medium carrot (120g), chopped finely
- 1 trimmed celery stalk (100g), chopped finely
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 100g pearl barley
- 500ml beef stock
- 125ml dry white wine
- 500ml water
- 200g Swiss brown mushrooms, quartered
- 200g button mushrooms, quartered
- Preheat oven to moderately low.
- Coat beef in flour shake off excess. Heat oil in large flameproof casserole dish cook beef, in batches, until browned all over.
- Melt butter in same dish cook onion, garlic, carrot, celery and herbs, stirring, until vegetables soften. Add barley, stock, wine and the water bring to a boil. Return beef to dish, cover cook in moderately low oven 1½ hours.
- Stir in mushrooms cook, uncovered, in moderately low oven for about 30 minutes or until beef and mushrooms are tender.
- Serve stew with mash, sprinkled with fresh thyme, if desired.
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