Food & Wine

Tue, 17 Jul, 2018Melody Teh

Hearty beef and barley stew

Hearty beef and barley stew

This hearty beef and barley stew is a great recipe to cook when you have the family over for dinner in winter. Any leftovers will keep for a while in the freezer.

Serves: 6


  • 2 tablespoons

olive oil
  • 1kg
beef chuck steak, cut into 3cm pieces
  • 2 tablespoons

plain flour
  • 1 medium brown onion, coarsely chopped
  • 800g
canned diced tomatoes
  • 420g canned condensed tomato soup
  • 6 cups water
  • ½ cup pearl barley


1. Heat oil in a large heavy-based saucepan; cook beef, stirring, until browned.

2. Add flour, onion, celery and carrot; cook, stirring, until onion softens.

3. Add tomatoes to pan with tomato soup, the water and barley; cook, covered, two hours or until beef is tender.

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