Warm a tablespoon of oil in a large pan over a medium heat. When warm add the garlic and herbs and cook and stir for a minute or two. Once sizzling add onion and leeks, cook and stir on a low to medium heat for about 5 to 10 minutes, then pour in the wine. Leave to simmer for around 10 minutes until the wine has started to reduce. At this point add carrot and swede, stock and seasoning and let simmer.
Meanwhile, cut pork steaks into bite sized pieces, fry separately in a frying pan with a little oil (you may need to do this in batches) once browned, transfer to a plate.
Once casserole mixture has simmered for 20 to 30 minutes, add pork, then stir and add 1 tablespoon of tomato puree and pearl barley; cook for a further 5 minutes. At this point I usually switch off the heat and leave until the evening, as I like to prepare in advance. Once evening has arrived gently heat pan back up until contents are warm but not hot. Transfer to a ovenproof casserole dish.
Preheat oven to 180 C / 160 C fan / Gas 4.
Bake in the preheated oven for around 90 minutes, until the pork is tender. After 45 minutes take casserole dish out, mix the cornflour and water into a paste then add and stir until it starts to thicken, if desired do a little extra of this paste.
Return to the oven for 45 more minutes, then it's done! Serve with roast potatoes, boiled potatoes, or mash, if you wish dumplings also can be used. Suitable for freezing, me and my husband have one meal and freeze the leftovers for another meal.