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Method
Make it happen
- 01
Heat the oven to 160°C fan. Pat the beef dry and season. Brown in batches in an ovenproof casserole with the oil; transfer to a plate.
- 02
Soften the onion for 5 minutes, then add the listed vegetables and aromatics and cook for another 4 minutes. Stir in the flour and cook for 1 minute.
- 03
Return the beef, add the listed liquid, scrape the base of the pan and bring just to a simmer. Cover tightly.
- 04
Cook in the oven for 2–2½ hours, stirring halfway through, until the beef is fork-tender. If using pearl barley, make sure it is soft; add water if the stew becomes dry.
- 05
Season and finish with the herbs or horseradish sauce. Serve hot with vegetables or crusty bread if desired.