Beef and Pearl Barley Stew for Four

Make beef and pearl barley stew for four, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
500 g Lean beef, trimmed, in 3 cm chunks (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
350 g Cooked pearl barley (About 115 g dry. Cook it in the stew, the weight here is what it becomes. Cooked weight.)
250 g Carrot (In thick chunks so they hold their shape over two hours.)
200 g Onion
2 sticks, about 80 g Celery
900 g Beef stock (Made up from a cube or a pot.)
2 tbsp (30 g) Tomato purée
1 tbsp, about 11 g Olive oil
A few sprigs Fresh thyme
2 leaves Bay leaf
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 160°C. Brown the beef in the oil in a casserole in two batches over a high heat and set aside.
2. Soften the chopped onion, carrot and celery in the same pot for ten minutes. Stir in the tomato purée for a minute.
3. Return the beef with the stock, thyme and bay. Bring to a simmer, cover, and put in the oven for an hour and a quarter.
4. Stir in 115 g of dry pearl barley and return to the oven uncovered for forty-five minutes, until the barley is tender and the liquid has thickened. Season well.

Contains gluten cereals and celery.
Nearly every stock cube and pot lists celery.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/beef-pearl-barley-stew-for-four

AI-generated images illustrating the recipe.

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