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Beef and Barley Stew

Beef and Barley Stew

  • 1 kg stewing beef - cut into cubes
  • 3 Tbs flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbs canola or vegetable oil
  • 8-10 baby onions - peeled
  • 1 carrot - chopped
  • 2 celery stalks - chopped
  • 2 cloves garlic - finely chopped
  • 2 sprig thyme - picked
  • 3 Tbs tomato paste
  • 1/2 cup red wine
  • 5 cup beef stock
  • 1/2 cup pearl barley
  • 4 cup coarsely chopped spinach
  • Servings: 6

Combine the flour, salt, and black pepper on a plate, then coat the beef in this seasoned flour.

In a large heavy-based pot, heat the oil and, in batches, brown the floured beef.

Remove the beef from the pot and add the baby onions, chopped carrot, celery and garlic and fry for

about 5 minutes or until the onion starts to colour.

Add the tomato paste and cook, stirring constantly, for 2 to 3 minutes, until it is a shade darker, then

add red wine and cook on high until the alcohol evaporates.

Add the barley, beef, stock, and thyme and bring to the boil. Cover, lower the heat to a simmer, and

cook for 1 and a half hours.

Stir in the spinach, taste, and season if needed.

Recipe courtesy of Food24