Slow Cooked Beef, Red Wine & Pearl Barley Stew with Swede, Parsnip and Crusty Bread

Peel and dice mirepoix into 1cm dice (carrot, onion and celery). Peel and mince garlic. Peel and cut swede and parsnip (remove woody core from parsnip) into 2cm chunks. Roughly chop parsley. Pat beef dry on paper towel.

Tip! We have given this recipe a little refresh but haven't yet updated the pictures which is why they may look a bit different to the written instructions. Mirepoix is a staple mix for stews and sauces consisting of carrot, onion and celery.

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, onion, garlic, mirepoix, swede, parsnip, 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.

Tip! You can also cook in a low oven, around 120°C, in an ovenproof dish covered with foil for 8 hours. If you have limited time, you can cook for 4 hours on HIGH in your slow cooker, or for 3 hours in a cast iron crock pot on your stove top on low heat.

Preheat the oven to 200°C. 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!

Tip! If your stew is looking a little dry or too thick, add a bit more water to it.

Peel and dice mirepoix into 1cm dice (carrot, onion and celery). Peel and mince garlic. Peel and cut swede and parsnip (remove woody core from parsnip) into 2cm chunks. Roughly chop parsley. Pat beef dry on paper towel.

Tip! We have given this recipe a little refresh but haven't yet updated the pictures which is why they may look a bit different to the written instructions. Mirepoix is a staple mix for stews and sauces consisting of carrot, onion and celery.

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, onion, garlic, mirepoix, swede, parsnip, 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.

Tip! You can also cook in a low oven, around 120°C, in an ovenproof dish covered with foil for 8 hours. If you have limited time, you can cook for 4 hours on HIGH in your slow cooker, or for 3 hours in a cast iron crock pot on your stove top on low heat.

Preheat the oven to 200°C. 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!

Tip! If your stew is looking a little dry or too thick, add a bit more water to it.