Dinner
Slow-Cooked Beef, Carrot & Pearl Barley Stew
Dairy Free
High Fibre
High Protein
Nutrient dense
Refined sugar free
⏱ 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.
Method
- 1 Heat the olive oil in a large casserole dish over medium-high heat until hot.
- 2 Add the beef in batches, without crowding the pan, and brown on all sides — doing this in batches rather than all at once means the meat sears rather than stews in its own juices. Remove and set aside once browned.
- 3 Add the carrots and celery to the same pan and cook for 4–5 minutes, stirring, until starting to soften.
- 4 Stir in the tomato purée and cook for another minute, stirring constantly, to cook off its raw taste.
- 5 Return the beef to the pan and add the pearl barley, stock, thyme and bay leaf, stirring to combine.
- 6 Bring to a gentle simmer, cover with a lid, and cook over low heat for approximately 1½–2 hours, stirring occasionally and adding a little water if it looks dry, until the beef pulls apart easily with a fork and the barley is tender to bite.
- 7 Remove the bay leaf, season with black pepper, and finish with fresh parsley before serving.
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 health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.