Ingredients (4 servings)
2 tsp olive oil
500g beef steak, trimmed, chopped
2 carrots, peeled, finely chopped
2 celery sticks, trimmed, chopped
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 tsp fresh thyme leaves
500ml (2 cups) beef stock
375ml (1½ cups) water
400g can diced tomatoes
75g (1/3 cup) pearl barley, rinsed, drained
±100g trimmed cabbage, shredded
Chopped fresh continental parsley, to serve
Baby parsley sprigs, to serve
Heat half the oil in a saucepan over high heat. Add beef. Cook, stirring, for 2-3 minutes or until well browned. Place in slow cooker.
Heat the remaining oil in the saucepan over medium heat. Add the carrot, celery and onion. Cook, stirring, for 5-6 minutes or until soft. Add the garlic and thyme. Cook, stirring, for 1 minute or until aromatic. Return the beef to the pan. Add stock, water and tomatoes. Bring to the boil. Add to slow cooker. Cover and cook on low for 6 hours. Add the barley and Tuscan cabbage and cook for 2 hours or until barley is cooked and cabbage is wilted.
Season to taste with freshly ground pepper. Sprinkle with the parsley.