Barley & Beef

Name: Barley & Beef
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 2 servings
Ingredients: 1g Olive Oil Spray; 1 Onion (chopped); 1 Carrot (chopped); 1 Celery Stalk (chopped); 1 Turnip (chopped); 200g Lean Rump Steak; 1 clove Garlic (crushed); 1 tbsp Dry Sherry; 1/4 cup Pearl Barley; 3 cups Salt Reduced Vegetable Stock; 2 tbsp Flat Leaf Parsley

Aaron Wolski

Prep 20 mins20m

Cook 1 hr 15 mins1h 15m

Serves 2

Ingredients

1 g Olive Oil Spray
1 Onion (chopped)
1 Carrot (chopped)
1 celery stalk (chopped)
1 Turnip (chopped)
200 g Lean Rump Steak
1 clove Garlic (crushed)
1 tbsp Dry Sherry
¼ cup Pearl Barley
3 cups Salt Reduced Vegetable Stock
2 tbsps Flat Leaf Parsley

Instructions

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1
Spray a large saucepan with oil and heat over medium heat. Add onion and cook for or until just soft. Add carrot, celery and turnip. Cook, stirring occasionally, for or until just starting to brown. Remove from pan.
2
Spray pan again and brown beef all over. Season with freshly ground black pepper. Add garlic and cook for then pour sherry in.
3
Return vegetables to pan and add barley and stock. Cover and bring to the boil then reduce heat to low. Simmer, covered, for . Add up to 1 cup additional water if needed. Uncover and simmer a further or until beef and barley are tender. Remove from heat and stand for . Shred beef, stir in parsley and serve.

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