Slow Cooked Beef with Barley
- Preheat oven to 155°C. Heat 2 tsp olive oil in a large frypan on high heat and brown beef until sealed. Transfer to a casserole dish.
- In the same frypan, cook onion, garlic and celery until soft. Add stock and bring to the boil, then pour over the beef in the casserole dish.
- Add barley, tomatoes, rosemary and sugar, then cover and bake for 2½ hours, or until beef is tender. Season with pepper to taste.