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Serves
4
Prep
20
mins
Cooking
8
hrs
Find a recipe

Slow Cooker Middle Eastern Beef & Barley Stew

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Directions
Step 1

Heat 1 tsp oil in a fry pan over medium-high heat. Season beef with salt and pepper. Add half the beef to the pan. Cook until browned all over. Transfer to the bowl of a 5.5 litre slow cooker. Repeat with half of the remaining oil and remaining beef.

Step 2

Reduce heat to medium. Heat remaining oil in pan. Add onion and carrot. Cook, stirring often, for 5 minutes or until softened. Add garlic and spices and cook for a further minute or until fragrant. Add tomatoes, 1 and 1/2 cups cold water and stock. Season with salt and pepper. Pour over beef in slow cooker.

Step 3

Cover with the lid and cook on low for 4 hours or 2 hours on high. Add barley, raisins and 1 cup of cold water. Cover and cook for a further 4 hours on low or 2 hours on high.

Step 4

Spoon beef over rice. Sprinkle with coriander and serve topped with a dollop of yoghurt

Ingredients
  • 3 tsps Olive Oil
  • 600g Beef chuck steak, diced
  • 1 Onion, chopped
  • 3 Carrots, sliced
  • 2 Garlic cloves, thin sliced
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1/2 tsp Smoked paprika
  • 1/2 tsp McKenzie's Ground Cinnamon
  • 400g Diced tomatoes - 1 can
  • 3/4 cup Chicken or beef stock
  • 1/3 cup McKenzie's Pearl Barley
  • 1/4 cup Raisins
  • To serve Fresh coriander, natural yoghurt
  • 2 cups Cooked rice, to serve

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Related Products


  • McKenzie's Pearl Barley 500g

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