Slow-Cooked Beef Cheek and Vegetable Stew with Pearl Barley
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Ingredients
- 700 g braising beef, diced
- 100 g pearl barley
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, sliced
- 1000 ml beef stock
- 2 bay leaves
Nutrition (per serving)
- Calories
- 418 kcal
- Protein
- 40.7 g
- Carbohydrate
- 24 g
- of which sugars
- 6.4 g
- Fat
- 15.7 g
- of which saturates
- 6 g
- Fibre
- 6.5 g
- Salt
- 2.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a large casserole and brown the beef in batches for 10 minutes, then lift out.
- 2
Add the onion, carrots and celery and cook for 8 minutes, then return the beef with the pearl barley, bay leaves and beef stock.
- 3
Bring to a simmer, cover and cook gently for 1 hour 15 minutes, stirring occasionally, until the beef is very tender and cooked through with no pink remaining and the barley is soft.
- 4
Remove the bay leaves, season with black pepper and serve in deep bowls.
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