Ingredients
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4 dried bay leaves
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1 large brown onion, halved
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5 garlic cloves, peeled
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3 fresh thyme sprigs
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2 teaspoons black peppercorns
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1 cinnamon stick
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2 cups Massel beef style liquid stock
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600g beef chuck steak, trimmed of fat, cut into 4cm pieces
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1 tablespoon olive oil
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2 celery stalks, thickly sliced
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400g sweet potato, peeled, chopped
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1/2 cup pearl barley, rinsed
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80g green beans, trimmed, cut to 3cm lengths
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Extra thyme sprigs, to serve
Method
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1Place bay leaves, onion, garlic, thyme, peppercorns and cinnamon in a large saucepan with 6 cups cold water and stock. Bring to boil on high. Add beef. Return to a boil, skimming any foam from the top. Cook, covered, on medium-low heat for 1 hour or until beef is just tender. Strain over a large heatproof bowl. Reserve beef and liquid together, and onion and garlic together. Discard remaining solids. Mash onion and garlic in a small bowl until smooth.
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2Heat oil in a large saucepan on medium- high. Add celery. Cook for 2 minutes or until starting to soften. Add reserved liquid and beef, onion mixture, sweet potato and barley. Bring to boil. Reduce heat to medium- low. Cook, covered, stirring occasionally, for 30 to 40 minutes or until barley is tender. Season with salt and pepper.
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3Stir in green beans. Cook for 5 minutes or until beans are just tender. Serve topped with extra thyme.
Source: taste.com.au
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