- Make your own croûtons by cutting ciabatta bread into 2cm cubes. Drizzle with olive oil and place on optional hotplate, smooth side up, on HIGH, turning occasionally, for 20 minutes or until browned lightly and crisp.
Set up trivet.
Heat oil in large heavy saucepan on HIGH; cook beef, stirring, until browned. Add flour, onion, carrot and celery; cook, stirring, until onion softens.
Add undrained tomatoes, tomato soup, the water and barley; cook with a lid, on LOW, stirring, about 2 hours or until beef is tender.
Serve stew topped with croûtons.