Beef & Barley Stew

Enjoy this hearty stew on a winter's evening

You will need:

1 kg beef skin – diced into cubes

1 tub Dr Broth Beef bone broth

1 onion, 2 carrots & 2 leeks cut into chunks

1 tbls tomato paste

2 cups oyster mushrooms (buttons are fine but oysters are great forthis recipe)

1 cup pearl barley

Salt, pepper and extra virgin olive oil

Half a cup each of chopped baby marrow, peas and broccoli

Method

In a decent sized thick bottomed saucepan over medium to high heat,carefully brown the beef shin on all sides in some olive oil, make sure toseason the beef with salt and pepper.

Remove beef and set aside

Add chunky vegetables and sauté for a few minutes and stir in thetomato paste

Return the beef to the pot, stir in the barley and the mushrooms andcover with the bone broth

Bring to the simmer and cover the surface with parchment paper. If yourpot has a lid, sit it on top, slightly askew so that there is a small space forsteam to escape.

Simmer for about an hour and a half until beef is tender.

Remove parchment paper, check seasoning and add the baby marrow,broccoli and peas. Stir the vegetables through then put the lid back on for 5more minutes

And serve.

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