I must have this recipe for about a year and never tried it. I got it out of an Aldi magazine. It’s amazing where you can little gems of recipes. I was looking for something hearty and comforting at the weekend and came across this. It really hit the spot. I did my version in the slow cooker but they did theirs in the oven; I’m sure either works. I’ve altered the recipe as is my style, I had some spare thyme, so I popped that in. I also added some tomato puree and an oxo cube for added flavour.
1.2kg beef chuck steak, cut into 5cm pieces
2 tsp olive oil
1 medium brown onion, sliced
3 cloves garlic, crushed
2 cups liquid beef stock
2 cans crushed tomatoes
2 celery sticks, chopped
3 sprigs rosemary, finely chopped
3 sprigs thyme, finely chopped
2 tsp brown sugar
1 sachet of tomato puree
1 oxo cube
1. Season the beef with salt and pepper and drizzle with the oil and massage into the beef.
2. Heat a large frying pan on high heat and brown beef until sealed. Transfer to the slow cooker.
3. In the same frying pan, cook the onion and celery until softened. Add the garlic and fry for 2 minutes. Transfer to the slow cooker.
4. Stir the tomato puree into the beef and vegetables in the slow cooker. Add the herbs, the stock, the crumbled oxo cube, and the sugar. Season with salt and pepper.
5. Set the slow cooker to auto and leave for 4 hours or more if you wish, stirring occasionally. Add the barley to the slow cooker and cook for another 2 hours.
Hey presto, you’re done. Serve with some nice crunchy bread or pasta.
Note: If you don’t have a slow cooker, preheat the oven to 155 degrees Celsius. Fry off your meat and veg as above and transfer to a casserole dish. Cover and bake in the oven for 2 1/2 hours, or until the beef is tender.