Ingredients:
1 kg gravy beef, diced into chunks
1 tblspn olive oil
2 onions, chopped
3 cloves garlic, crushed
3 carrots, peeled and chopped
3 celery stalks, chopped
4 tomatoes, chopped
¾ cup barley, rinsed
1-2 litres beef stock
½ cup finely chopped parsley
Method:
Heat the oil in a heavy based pan and sauté the onion until tender. Add the garlic, carrot and celery and continue to sauté until the vegetables have developed a nice colour. Remove the veggies from the pan and sear the beef until browned, adding more oil if necessary. Add the cooked veggies, tomato, barley and 1 litre of the stock and bring to a boil. Reduce heat to a simmer and cook until the meat is tender, approx. 1 ½ hours. Keep an eye on the liquid and add more stock if need be. As the barley swells it will absorb the liquid. Season to taste
Serves: 4-6
Note:
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