Dinner
Slow-Cooked Beef, Carrot & Pearl Barley Stew
Dairy-Free
High Fibre
High Protein
Nutrient-Dense
⏱ 135 min total
🍴 Serves 4
Tender lean beef with carrots, celery and pearl barley in a rich herb-infused broth.
Lean beef provides protein, iron and vitamin B12, while pearl barley and vegetables contribute dietary fibre. Barley's beta-glucan soluble fibre makes it a useful whole grain to include as part of a varied diet.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 500 g lean stewing beef, cut into chunks
- 120 g pearl barley, rinsed
- 3 carrots, chopped
- 2 celery sticks, chopped
- 1 tbsp olive oil
- 1 tbsp tomato purée
- 1 litre low-salt beef stock
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp chopped parsley
- Black pepper, to taste
Method
- 1 Heat the olive oil in a large casserole dish over medium-high heat.
- 2 Add the beef in batches and brown on all sides.
- 3 Add the carrots and celery and cook for 4–5 minutes.
- 4 Stir in the tomato purée and cook for another minute.
- 5 Add the pearl barley, stock, thyme and bay leaf.
- 6 Bring to a gentle simmer, cover and cook over low heat for approximately 1½–2 hours until the beef and barley are tender, stirring occasionally and adding a little water if needed.
- 7 Remove the bay leaf, season with black pepper and finish with fresh parsley.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.