Winter Beef Stew with Pearl Barley

500g diced stewing beef

1 small swede, diced

2 carrots, diced

1 onion, chopped

3 clove garlic, minces

150g mushrooms, chopped (leave whole if small)

2 tomatoes, skin removed, chopped

1/2 cup pearl barley

rosemary, thyme

salt, pepper

Heat up a Tbsp of olive oil in a casserole.

Add the beef, in batches, and cook until brown. Remove with a slotted spoon and set aside.

Add the onion, swede, carrot and mushrooms to the casserole and fry for 3-4 minutes until softened. Add the  tomatoes and garlic and fry for a further minute.

Return the beef to the casserole, pour in water or chicken stock, thyme and rosemary . Bring to the boil, cover and simmer over a low heat for 1 ½ hours.

Add the pearl barley and simmer for a further 30 minutes until the beef and barley are very tender.