Slow-cooker Moroccan beef and barley stew

 

3 tsp olive oil

600g beef chuck steak, trimmed, cut into 3cm pieces

1 brown onion, chopped

3 carrots, halved lengthways, sliced

2 garlic cloves, thinly sliced

1 tbsp Middle Eastern spice blend (harissa)

400g can diced tomatoes

1/2 cup raisins

1/3 cup pearl barley

Fresh coriander leaves, to serve

Plain Greek-style yoghurt, optional, to serve

Steamed rice, (small portion) to serve

Steamed vegetables to serve

Step 1

Heat 1 teaspoon oil in a large deep non-stick frying pan over medium-high heat. Season beef with salt and pepper. Add half the beef to the pan. Cook for 3 minutes or until browned all over. Transfer to the bowl of a 5.5 litre slow cooker. Repeat with half 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 spice mixture. Cook, stirring, for 1 minute or until fragrant. Add tomatoes and 11⁄2 cups cold water. Season with salt and pepper. Pour over beef. Cover with lid. Cook on low for 4 hours. Add raisins, barley and 1 cup cold water. Cover. Cook for a further 2 hours or until beef is tender.

Step 3

Spoon beef over a small portion of rice. Sprinkle with coriander. Serve topped with yoghurt (if desired) and a portion of steamed vegetables.