Slow-simmered beef, vegetables and chewy barley in rich broth

$7.31/serving$7.33at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• beef roast (stewing cubes)400 g
• barley1/2 cup
• carrot2 ea
• celery2 stalks
• yellow onion1 ea
• garlic2 cloves
• beef stock5 cups
• on the vine tomato2 ea
• thyme leaves1 tsp

Method

1Brown the beef

• •Pat the stewing beef dry and season generously with salt and pepper.
• •Heat 1 tbsp oil in a soup pot over medium-high heat.
• •Brown the beef 6 to 8 minutes, turning the pieces, until crusty on all sides.
• •Move the beef to a plate.

2Soften the vegetables

• •Dice the carrots, celery and onion.
• •Add them to the pot and cook 4 minutes until softened.
• •Mince the garlic, add it with the thyme, and cook 1 minute.
• •Chop the tomatoes and stir them in.

3Simmer

• •Return the beef with the beef stock and bring to a boil.
• •Reduce to a gentle simmer, cover, and cook 30 minutes.
• •Stir in the rinsed barley and simmer 25 to 30 minutes more until the barley is chewy-tender and the beef shreds easily.
• •Season to taste.

4Plate

• •Ladle into two big bowls.
• •Serve hot with pepper on top.