2 Tbsp extra virgin olive oil
600g beef chuck steak, diced into 1cm pieces
2 brown onions, thinly sliced
2 cloves garlic, thinly sliced
¼ cup tomato paste
1 Tbsp roughly chopped rosemary leaves
1L salt-reduced beef stock
2 carrots, cut into 1cm dice
2 parsnips, cut into 1cm dice
2 sticks celery, thinly sliced
400g can diced tomatoes
¼ cup pearl barley
Sea-salt flakes and freshly ground black pepper, to season
Finely grated parmesan, to serve
Micro parsley leaves, to garnish
Edible pastry spoons, to serve (see recipe, below)
Preheat oven to 180 degrees C fan-forced (200 degrees conventional). Heat 1 tablespoon of the oil in a large ovenproof saucepan over medium heat. Add beef and cook, stirring occasionally, for 5 minutes or until browned all over, but not cooked through. Remove beef from pan and set aside in a bowl.
Heat remaining oil in the same unwashed pan. Add onion and garlic and cook for 2 minutes, stirring. Mix in tomato paste and rosemary, pour in stock and water. Bring to boil. Return beef to pan with carrot, parsnip and celery.
Stir in tomatoes and barley. Cover pan with a lid and cook for 2 hours or until beef is very tender. Season and serve topped with parmesan and parsley, with pastry spoons on the side.