Beef (lean stew meat): 100g (3.5 oz, cubed), Pearl barley: 40g (1/4 cup, dry), Carrot: 75g (1 medium, diced), Celery: 50g (1 stalk, diced), Onion: 75g (1/2 medium, diced), Garlic: 6g (2 cloves, minced), Beef broth: 400ml (1 3/4 cups), Tomato paste: 15g (1 tbsp), Worcestershire sauce: 5ml (1 tsp), Bay leaf: 1, Thyme: 1g (1/2 tsp, dried), Olive oil: 10ml (2 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Heat 10ml olive oil in a pot over medium-high heat. 2. Season 100g beef cubes with salt and pepper. Add to the pot and brown on all sides, about 5 minutes. Remove and set aside. 3. In the same pot, add 75g diced onion, 75g diced carrot, and 50g diced celery. Cook for 5 minutes until softened. 4. Add 6g minced garlic and cook for 30 seconds until fragrant. 5. Add 15g tomato paste and cook for 1 minute. 6. Return beef to the pot and add 40g pearl barley, 400ml beef broth, 5ml Worcestershire sauce, 1g dried thyme, and 1 bay leaf. 7. Bring to a boil, then reduce heat and simmer, covered, for 40-45 minutes until beef and barley are tender. 8. Remove bay leaf and season with salt and pepper to taste. 9. Serve garnished with 5g chopped parsley.
