Ingredients
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
1L water
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)
Method
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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.
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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.
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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.
