Preparation Time

15 minutes

Cooking Time

85 minutes

Ingredients (serves 4)

• 1 tbs olive oil
• 350g blade steak, excess fat trimmed, cut into 0.5cm pieces
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried oregano
• 1.5L (6 cups) water
• 3 tsp chicken stock powder
• 105g (1/2 cup) pearl barley, rinsed, drained
• 1 large potato, peeled, coarsely chopped
• 1 large carrot, peeled, coarsely chopped
• 2 celery sticks, trimmed, coarsely chopped
• 1 large ripe tomato, coarsely chopped

Method

1. Heat half the oil in a large saucepan over high heat. Add the beef and cook, stirring often, for 2-3 minutes or until browned. Transfer to a plate.
2. Add remaining oil to the pan. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and oregano, and cook, stirring, for 1 minute or until aromatic.
3. Add the beef, water, stock powder, pearl barley, potato, carrot and celery. Bring to the boil, skimming the surface with a metal spoon to remove any scum. Reduce heat to low. Cook, partially covered, for 1 hour or until the beef is tender.
4. Add the tomato. Cook for 5 minutes or until heated through.
5. Season with salt and pepper. Ladle among serving bowls.

Source

Good Taste – July 2009, Page 64
Recipe by Chrissy Freer