Beef and Barley Stew

Ingredients

• 455g (160oz) stewing beef
• 200g (70oz) onion, finely chopped
• 3 cloves of garlic, crushed
• 300g (10.5oz) of carrots, finely chopped
• 125g (4.5oz) of mushrooms, chopped
• 3 cups (720ml) of chicken stock
• 3 cups (720ml) of beef stock
• 3 tablespoons of tomato paste
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 1 teaspoon of paprika (not smoked)
• 3 to 4 handfuls of chopped kale
• 125g (4.5oz) of pearl barley, uncooked
• Salt and black pepper
• Cooking oil spray

Method

1. Sear the Beef:

   • Spray a large pot over a medium high heat with some cooking oil spray.
   • Add the beef in batches, seasoning with salt and black pepper, frying till lightly golden.
   • Remove the beef from the pan and set aside.

2. Cook the Vegetables, Spices and Herbs:

   • Add the onion and fry to soften.
   • Add a couple of spoonfuls of either stock to deglaze the pan.
   • Add the garlic, carrot, mushrooms, thyme, rosemary, paprika, splash of balsamic vinegar and tomato paste.

3. Combine the Dish:

   • Add back in the stewing beef (including juices) and stir to coat.
   • Add all the stock and bring to the boil.
   • Reduce the heat to low, cover with a lid and simmer for approximately 30 minutes.
   • Add in the pearl barley.
   • Continue to simmer for an additional 45 minutes until the pearl barley is cooked and meat is tender.
   • If prefer more broth in stew then some more stock as needed.
   • Add in the kale for the last 10 minutes.

4. Serve:

   • Taste and season as needed with salt and black pepper.

Tips