This delicious, warming dish came out by accident.
I started with the intentions of making a slow cooked beef stew. However when I got started I remembered that this week I had not bought any root vegetables. So I had a look at what I had got and came up with a Mediterranean twist on a classic British dish.
This is what I got...
400g casserole steak
1 red onion, sliced
2 cloves of garlic, crushed
2 red peppers, sliced
2 courgettes, cut into chunks and quartered
300g new potatoes, washed and quartered
100g pearl barley
100g wholegrain brown rice
1 tin chopped tomatoes
500mls beef stock
1 - Brown off the meat in a frying pan and then transfer to the slow cooker
2 - Add the red onions, garlic, peppers and a sprinkling of oregano
3 - Leave on a high heat for about an hour then reduce to a low heat for 2 hours
4 - Add the courgettes, tinned tomatoes, cooked pearl barley, beef stock
5 - Mix in a good sprinkling of some more oregano, basil, paprika and cayenne pepper. The amount that you add depends on taste so add a little, taste and add more if desired
6 - Leave to cook for a further 2 hours on a low heat
7 - Cook the wholegrain brown rice
7 - The stew sauce should by now be quite thick, if you like your sauce to be thinner add a little water, season to taste
8 - Stir in the cooked rice and serve
The herbs and spices that this stew offers certainly make this a warming stew and a dish that is a little bit different from the traditional version!
This is also lovely served with garlic bread.