Simple Beef and Barley Casserole

Another BOGOF recipe, the leftovers this time make pasties, which are perfect for the kids’ tea the following day. Feel free to use diced lamb if you prefer. You can replace the pickled silverskin onions in the recipe with about 8–10 peeled shallots or pickling onions, halved if large, or 1 large onion, thickly sliced, along with 1 tablespoon balsamic vinegar.

MAKES 2 adult and 4 kid-sized portions

PREPARATION TIME 20 minutes

COOKING TIME 2 hours

750g/1lb 10oz braising steak, cut into small cubes

2 tbsp plain/all-purpose flour

150g/5½oz pickled silverskin onions

2 celery stalks, cut into chunks

2 carrots, peeled and cut into chunks

375g/13oz butternut squash, peeled, deseeded and cut into chunks

75g/2½oz/1/3 cup pearl barley, rinsed well in cold water

2 tbsp demerara sugar

2 tsp Worcestershire sauce

2 tbsp tomato purée/paste

1 large thyme sprig and 2 bay leaves, tied with a piece of string

500ml/17fl oz/2 cups beef stock

250ml/9fl oz/1 cup red wine

sea salt and freshly ground black pepper

cabbage or curly kale, to serve (optional)

 

1 Preheat the oven to 160°C/315°F/gas 2–3.

2 Toss the beef in the flour and season well with salt and pepper. This can either be done in a bowl or a large freezer bag. Put the meat in a large flameproof casserole dish with all the remaining ingredients. Stir to mix everything together, then bring to the boil over a high heat. Cover with a lid and bake for 2 hours.

3 Serve the casserole just as it is or with some lovely buttery cabbage or curly kale.

Leftovers for lunchbox pasties

beef and barley pasties

Take a sheet of ready-rolled puffor shortcrust pastry and cut out circles, as big or small as you like or depending on how much of the casserole you have. Brush the edges with beaten egg and spoon some cold casserole in the middle, making sure you don’t use much of the sauce. Fold up the edges of the pastry and pinch to seal. Pierce a hole in the pastry to allow any steam to escape when cooking. Brush with egg, put on a greased baking sheet and cook in a preheated oven at 200°C/400°F/gas 6 for 20–25 minutes until golden.