Beef and Barley Stew
Main
Ingredients
2 tablespoon olive oil
1 kilogram chuck steak cut into 3cm pieces
2 tablespoon plain (all-purpose) flour
1 medium brown onion chopped coarsely
800 gram canned diced tomatoes
420 gram canned condensed tomato soup
1.5 litre (6 cups) water
1/2 cup (100g) pearl barley
150 gram packaged croutons
Description
15 mins preparation
2 hrs 10 mins cooking
This hearty beef and barley stew is a great recipe to cook while camping; swap the saucepan for a camp oven and cook over hot coals.
Directions
Heat oil in a large heavy-based saucepan;cook beef, stirring, until browned.
Add flour, onion, celery and carrot; cook, stirring, until onion softens.
Add tomatoes to pan with tomato soup, the water and barley; cook, covered, 2 hours or until beef is tender.
Serve stew topped with croutons.
Notes
This recipe is suitable to freeze at the end of step 2.