Name: Simple Beef and Barley Casserole
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Makes 2 adult and 4 child portions
Ingredients: ⅓ cup pearl barley, rinsed well in cold water; 5 ounces pickled pearl onions; 2 tablespoons all-purpose flour; 1 large thyme sprig and 2 bay leaves, tied with a piece of string; 2 cups plus 2 tablespoons beef stock; 1 cup plus 2 tablespoons red wine; sea salt and freshly ground black pepper; cabbage or curly kale, to serve (optional); 2⅔ cups seeded, peeled and chopped butternut squash; 2 celery sticks, cut into chunks; 2 tablespoons demerara sugar; 2 carrots, peeled and cut into chunks; 2 tablespoons tomato paste; 2 teaspoons Worcestershire sauce; 1 pound 10 ounces braising steak, cut into small cubes

Preparation info

Makes
2
adult portions

Difficulty
Easy
Ready in
2 hr 30

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

When I see braising steak on sale I often stock up so I can make this quick-and-easy, versatile recipe. I then make any leftovers into turnovers, which are perfect for the kids’ meal the following day. Feel free to use diced lamb, if you prefer. You can replace the pickled pearl onions in the recipe with eight to ten peeled shallots, halved if large, or a large onion, thickly sliced, along with 1 tablespoon