Beef & Barley Stew

Name: Beef & Barley Stew
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Ingredients: 500g chuck, in chunks Beef (Lean); 160g dry (400g cooked) Barley; 3 carrots (200g) Carrots; 1 large onion (150g) Onions; 2 sticks (80g) Celery; 5 cups (1.2L) Beef Stock

Recipes · Dinner · Recipe, Typed Supps

Ninety minutes, mostly unattended, and it is better reheated the next day.

Allergens and patterns

Contains celery, gluten.

Ingredients

500g chuck, in chunks Beef (Lean) — A tough cut, which is the right choice — its collagen melts into gelatine over a long simmer and thickens the pot.
160g dry (400g cooked) Barley — Its beta-glucan thickens the stew and does the same cholesterol work oats are known for.
3 carrots (200g) Carrots — Added halfway so they are not mush by the end.
1 large onion (150g) Onions — The base, softened before the beef goes back in.
2 sticks (80g) Celery — Aromatic depth.
5 cups (1.2L) Beef Stock

Nutrition per serving

Calories: 375.5 kcal
Protein: 38.8g
Carbohydrate: 31.4g
of which sugars: 6.3g
Fat: 8.4g
of which saturated: 2.2g
Fibre: 8.5g
Sodium: 130mg

Method

Brown the beef hard in batches — this crust is most of the flavour.
Soften the onion and celery, return the beef, add the stock and barley.
Simmer covered for an hour, then add the carrots and cook 30 minutes more.
Season at the end, once the liquid has reduced.