Beef (lean stew meat): 85g (3 oz), Pearl barley (uncooked): 30g (3 tbsp), Beef broth (low-sodium): 240ml (1 cup), Carrot: 50g (1 medium, diced), Celery: 30g (1 stalk, diced), Onion: 25g (1/4 cup, diced), Mushrooms: 50g (1/2 cup, sliced), Garlic: 3g (1 clove, minced), Tomato paste: 15g (1 tbsp), Bay leaf: 1 leaf, Thyme (fresh): 1g (2-3 sprigs), Olive oil: 5ml (1 tsp), Worcestershire sauce: 5ml (1 tsp), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Heat 5ml olive oil in a pot over medium-high heat. 2. Season 85g beef with a pinch of salt and 1g black pepper. Add to the pot and brown on all sides, about 5 minutes. 3. Add 25g diced onion, 50g diced carrot, and 30g diced celery. Cook until softened, about 5 minutes. 4. Add 3g minced garlic and cook for 30 seconds. 5. Add 15g tomato paste and cook for 1 minute. 6. Add 50g sliced mushrooms and cook for 2-3 minutes. 7. Add 30g uncooked pearl barley, 240ml beef broth, 5ml Worcestershire sauce, 1 bay leaf, and 1g thyme sprigs. 8. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally, until beef is tender and barley is cooked. 9. Remove bay leaf and thyme sprigs before serving.
