Beef
Beef and barley stew. A Hearty stew with plenty of vegetables, flavour from fresh rosemary and great texture from the pearl barley. Easily turned into a one-pot meal and works a treat in your slow cooker!
Gluten free option is brown rice.
Gluten free option is brown rice.
1. Place barley in a saucepan and cover with water. Bring to the boil and cook for 15-20 minutes, or until tender but still firm.
2. Heat a casserole pan with 1 tbsp oil over high heat. Add beef mince and cook for 5 minutes, or until browned, breaking up lumps with a wooden spoon.
3. Slice spring onions, celery and carrot. Trim and dice fennel. Add to pan as you go along with crushed garlic and stripped rosemary leaves. Cook for further 3 minutes, or until softened.
4. Add in crushed tomatoes, 2 tins water (800ml) and stock cube. Bring to the boil and simmer, semi-covered, over high heat for 10 minutes. Chop and add beans and barley, cook for further 3 minutes, uncovered, or until reduced. Season with salt and pepper.
5. In a serving bowl, combine 1 tbsp olive oil, 1/2 tbsp vinegar, 1 tsp mustard and 1 tsp honey. Toss in mixed leaves.
6. Serve beef and barley stew topped with chopped parsley and with a side of leaves.
Notes:
If you’re not short on time, add barley straight to the stew and simmer the stew, covered, for 30 minutes, or until barley is tender. Add more water if needed.
Gluten-friendly option - replacement is brown rice. Cook as per recipe instructions, but with more water and drain.
2. Heat a casserole pan with 1 tbsp oil over high heat. Add beef mince and cook for 5 minutes, or until browned, breaking up lumps with a wooden spoon.
3. Slice spring onions, celery and carrot. Trim and dice fennel. Add to pan as you go along with crushed garlic and stripped rosemary leaves. Cook for further 3 minutes, or until softened.
4. Add in crushed tomatoes, 2 tins water (800ml) and stock cube. Bring to the boil and simmer, semi-covered, over high heat for 10 minutes. Chop and add beans and barley, cook for further 3 minutes, uncovered, or until reduced. Season with salt and pepper.
5. In a serving bowl, combine 1 tbsp olive oil, 1/2 tbsp vinegar, 1 tsp mustard and 1 tsp honey. Toss in mixed leaves.
6. Serve beef and barley stew topped with chopped parsley and with a side of leaves.
Notes:
If you’re not short on time, add barley straight to the stew and simmer the stew, covered, for 30 minutes, or until barley is tender. Add more water if needed.
Gluten-friendly option - replacement is brown rice. Cook as per recipe instructions, but with more water and drain.
From your box:
pearl barley 250g
beef mince 600g
spring onions 1/2 bunch
celery 2 sticks
carrot 1
baby fennel 1
garlic 2 cloves
rosemary 1/2 sprig
crushed tomatoes 400g
Green beans 100g
mixed leaves 1 bag (120g)
parsley 1/2 packet
From your pantry:
olive + oil (for cooking), salt, pepper, 1 chicken stock cube, vinegar (of choice), wholegrain mustard, honey
pearl barley 250g
beef mince 600g
spring onions 1/2 bunch
celery 2 sticks
carrot 1
baby fennel 1
garlic 2 cloves
rosemary 1/2 sprig
crushed tomatoes 400g
Green beans 100g
mixed leaves 1 bag (120g)
parsley 1/2 packet
From your pantry:
olive + oil (for cooking), salt, pepper, 1 chicken stock cube, vinegar (of choice), wholegrain mustard, honey
