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Beef and Barley Stew

suitable for freezing
Print Recipe
Ingredients Method

Ingredients
  

  • 600 g of stewing beef 21oz
  • 1 onion finely chopped
  • 3 cloves of garlic crushed
  • 1 large carrot finely chopped
  • 125 g of mushrooms chopped, 4.5 oz
  • 3 cups of chicken stock
  • 3 cup of beef stock
  • 1 tablespoon of tomato paste
  • 1 tsp of thyme
  • 1 tsp of rosemary
  • ½ tsp of paprika
  • 1 cup of chopped kale
  • ½ cup of barley I used Trader Joes 10 minute barley
  • olive oil

Method
 

  1. Drizzle a large pot over a medium high heat with some olive oil
  2. Add the beef and fry till lightly golden, remove and set aside
  3. Add the onion, and fry to soften. Add a couple of spoonfuls of either stock just to deglaze the pan
  4. Add the garlic, carrot, thyme and rosemary, paprika and tomato paste
  5. Add back in the stewing beef and stir to coat.
  6. Add all the stock and bring to a boil, reduce heat to low, cover with a lid and simmer for approx 1 hour.
  7. Season to taste with black pepper and then add in the barley and kale and simmer for a approx 15 mins till barley is cooked.
  8. Enjoy!!