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Beef and Barley Broth Recipe

method

Preheat the oven to 180ºC fan oven/220ºC/gas 6.
Heat the butter in a large hob to oven casserole and add the onions. Fry until the begin to soften.
Add the carrots and meat and fry until the meat is no longer pink.
Add the water, stock, pearl barley, mustard, and salt and pepper. Bring to the boil.
Place in the oven for 1 1/2 hours. If a lot of the liquid had boiled away add more, sufficient to make a soup like consistency.
Add the chopped parsley and serve with crusty bread.

Ingredients

25g butter (measure using packet)
1 onion, sliced
3 carrots, cut into small pieces
400g stewing steak, cubed
6 mugs water (3 pints)
3 tablespoons concentrated beef stock or 3 stock cubes
4 tablespoons pearl barley
1 teaspoon english mustard
salt and pepper
1 tablespoon chopped, fresh parsley

Key

Cost

TBC

difficulty

***

prep time

15 Minutes

cook time

90 Minutes

serves

4

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