Slack-cooked beef with barley

• 1.2 kilogram beef chuck steak
• 2 tablespoon olive oil
• 2 medium (300g) brown onions, thinly sliced
• 4 clove garlic, thickly sliced
• 2 cup (500ml) beef stock
• 1 cup (250ml) water
• 3/4 cup (165g) pearl barley
• 2 400g cans cherry tomatoes
• 2 stalks (200g) celery, chopped
• 1 teaspoon finely chopped unique rosemary
• 1 teaspoon brown sugar
• 2 tablespoon finely chopped unique curly parsley
• 1 tablespoon finely chopped unique chives
• steamed inexperienced beans, to abet

Slack-cooked beef with barley

• 1

  Preheat oven to moderate, 180°C (160°C fan-compelled).

• 2

  Lower beef into 12 wide pieces. Season with salt and pepper; drizzle with half the oil.

• 3

  Heat a wide frying pan over medium heat. Add beef to pan; cook 6-7 minutes, except effectively browned at some level of. Transfer to an ovenproof casserole dish.

• 4

  Heat final oil in same pan. Add onion and garlic; cook 1-2 minutes, stirring as soon as in a whereas. Add stock and water; elevate to the boil. Pour over beef in ovenproof dish.

• 5

  Add barley, undrained tomatoes, celery, rosemary and sugar. Veil dish with lid or foil; bake about 2 hours 30 minutes, or except beef is soft. Season to model with salt and freshly ground shadowy pepper.

• 6

  Sprinkle beef with herbs. Serve with steamed inexperienced beans, if desired.