Beef and barley casserole

Ingredients

• 1 tbsp. olive oil
• 400 g (14oz) braising steak, cut into 2.5cm (1in) pieces
• 1 onion, roughly chopped
• 2 medium carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 250 g (9oz) chestnut mushrooms, roughly chopped
• 1 L (1 ¾ pint) beef stock
• 1 tbsp. mixed dried herbs
• 100 g (3 ½oz) pearl barley
• 75 g (3oz) Savoy cabbage or kale, shredded

Instructions

1. Heat oil in a large casserole (that has a lid) over medium-high heat and thoroughly brown beef. Lift beef into a bowl and set aside.
2. Lower heat slightly under casserole and add onion, carrots, celery and mushrooms. Fry for 5min until beginning to soften – add a splash of water, if needed.
3. Return beef to pan, with stock, herbs and some seasoning. Bring to boil, cover and simmer for 45min.
4. Stir in pearl barley, cover and simmer for 40min until beef and barley are tender, adding cabbage/kale for final 5min of cooking. Check seasoning and serve.