The finished recipe. Beef and Pearl Barley Stew for FourIngredients 1 to 6. 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.)Ingredients 7 to 11. 2 tbsp (30 g) Tomato purée. 1 tbsp, about 11 g Olive oil. A few sprigs Fresh thyme. 2 leaves Bay leaf. To taste SaltStep 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.Step 2. Soften the chopped onion, carrot and celery in the same pot for ten minutes. Stir in the tomato purée for a minute.Step 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.Step 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.
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