Beef and Vegetable Stew with Pearl Barley
A hearty beef and vegetable stew featuring fresh ingredients from the stews category. Try this and more recipes from Spoonsparrow!
Ingredients
- 500 g beef (stew meat)
- 1 bundle soup greens (leek, celery, parsley root)
- 1 bay leaf
- 3 allspice berries
- 600 g assorted carrots (e.g., heritage, yellow carrots)
- 1 onion
- 300 g Kale
- 150 g pearl barley
- Salt
- Pepper (freshly ground)
- 1 tbsp chopped chives
Instructions
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1.
Rinse the beef and bring to a boil in about 1½ l water. Clean the soup greens, roughly chop them, and add with the bay leaf and allspice berries to the meat. Simmer for approximately 1.5 hours.
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2.
Prepare the carrots by cleaning, peeling, washing, and cutting into diagonal slices. Peel the onion, halve it, and slice into strips. Wash the kale and cut into strips. Cook the pearl barley in salted water according to package instructions (about 30 minutes, varying by brand) until tender.
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3.
About 30 minutes before the beef is done, remove the soup greens, bay leaf, and allspice berries. Add the kale, onion, and carrots to the pot and continue cooking until finished. Finally, take the beef out of the stew, cut into small pieces, and return it with the pearl barley to the pot. Season with salt and pepper. Serve the stew in a preheated bowl and garnish with chopped chives.
