Slow Cooked Beef, Red Wine and Pearl Barley Stew with Veg and Crusty Bread

Preheat the oven to 200°C. Peel and dice into 1cm dice the carrot, onion and celery. Peel and mince garlic. Peel and cut potato and parsnip (remove woody core from parsnip) into 2cm chunks. Roughly chop parsley. Pat beef dry with a paper towel.

In a pan, heat olive oil over medium high heat. Season beef with salt and pepper. Add seasoned beef and sear for 3-4 minutes, until beef is browned all over.

Add the beef, garlic, veggies, oregano, stew base, pearl barley and 5 cups water to the slow cooker and give it a good stir to coat. Turn the slow cooker on and cover, cooking on low for 6-8 hours.

Place bread in the oven straight on the rack for 5 minutes, until warmed through. Slice as desired. Taste and season stew, add most of the parsley. Divide beef stew between bowls and garnish with parsley, serve with warmed bread on the side. Enjoy!

Preheat the oven to 200°C. Peel and dice into 1cm dice the carrot, onion and celery. Peel and mince garlic. Peel and cut potato and parsnip (remove woody core from parsnip) into 2cm chunks. Roughly chop parsley. Pat beef dry with a paper towel.

In a pan, heat olive oil over medium high heat. Season beef with salt and pepper. Add seasoned beef and sear for 3-4 minutes, until beef is browned all over.

Add the beef, garlic, veggies, oregano, stew base, pearl barley and 6 cups water to the slow cooker and give it a good stir to coat. Turn the slow cooker on and cover, cooking on low for 6-8 hours.

Place bread in the oven straight on the rack for 5 minutes, until warmed through. Slice as desired. Taste and season stew, add most of the parsley. Divide beef stew between bowls and garnish with parsley, serve with warmed bread on the side. Enjoy!

Preheat the oven to 200°C. Peel and dice into 1cm dice the carrot, onion and celery. Peel and mince garlic. Peel and cut potato and parsnip (remove woody core from parsnip) into 2cm chunks. Roughly chop parsley. Pat beef dry with a paper towel.

In a pan, heat olive oil over medium high heat. Season beef with salt and pepper. Add seasoned beef and sear for 3-4 minutes, until beef is browned all over.

Add the beef, garlic, veggies, oregano, stew base, pearl barley and 3 cups water to the slow cooker and give it a good stir to coat. Turn the slow cooker on and cover, cooking on low for 6-8 hours.

Place bread in the oven straight on the rack for 5 minutes, until warmed through. Slice as desired. Taste and season stew, add most of the parsley. Divide beef stew between bowls and garnish with parsley, serve with warmed bread on the side. Enjoy!

Preheat the oven to 200°C. Peel and dice into 1cm dice the carrot, onion and celery. Peel and mince garlic. Peel and cut potato and parsnip (remove woody core from parsnip) into 2cm chunks. Roughly chop parsley. Pat beef dry with a paper towel.

In a pan, heat olive oil over medium high heat. Season beef with salt and pepper. Add seasoned beef and sear for 3-4 minutes, until beef is browned all over.

Add the beef, garlic, veggies, oregano, stew base, pearl barley and 3 cups water to the slow cooker and give it a good stir to coat. Turn the slow cooker on and cover, cooking on low for 6-8 hours.

Place bread in the oven straight on the rack for 5 minutes, until warmed through. Slice as desired. Taste and season stew, add most of the parsley. Divide beef stew between bowls and garnish with parsley, serve with warmed bread on the side. Enjoy!

Preheat the oven to 200°C. Peel and dice into 1cm dice the carrot, onion and celery. Peel and mince garlic. Peel and cut potato and parsnip (remove woody core from parsnip) into 2cm chunks. Roughly chop parsley. Pat beef dry with a paper towel.

In a pan, heat olive oil over medium high heat. Season beef with salt and pepper. Add seasoned beef and sear for 3-4 minutes, until beef is browned all over.

Add the beef, garlic, veggies, oregano, stew base, pearl barley and 3 cups water to the slow cooker and give it a good stir to coat. Turn the slow cooker on and cover, cooking on low for 6-8 hours.

Place bread in the oven straight on the rack for 5 minutes, until warmed through. Slice as desired. Taste and season stew, add most of the parsley. Divide beef stew between bowls and garnish with parsley, serve with warmed bread on the side. Enjoy!

Preheat the oven to 200°C. Peel and dice into 1cm dice the carrot, onion and celery. Peel and mince garlic. Peel and cut potato and parsnip (remove woody core from parsnip) into 2cm chunks. Roughly chop parsley. Pat beef dry with a paper towel.

In a pan, heat olive oil over medium high heat. Season beef with salt and pepper. Add seasoned beef and sear for 3-4 minutes, until beef is browned all over.

Add the beef, garlic, veggies, oregano, stew base, pearl barley and 3 cups water to the slow cooker and give it a good stir to coat. Turn the slow cooker on and cover, cooking on low for 6-8 hours.

Place bread in the oven straight on the rack for 5 minutes, until warmed through. Slice as desired. Taste and season stew, add most of the parsley. Divide beef stew between bowls and garnish with parsley, serve with warmed bread on the side. Enjoy!