Beef And Pearl Barley Stew With Gremolata
A delicious take on an family favourite, that warm and hearty. Great for any time of the year.
4 people
135 minutes
20 minutes
Ingredients
- 2.5 litre Beef Stock
- 2 medium Carrots diced
- 2 sticks Celery diced
- 4 cloves Garlic crushed
- 2 cloves Garlic finely chopped
- 150 g Light Coloured Olive Oil
- 1 large Onion finely chopped
- 150 g Pearl Barley
- 1 pinch Pepper
- 1 pinch Salt
- 1 pinch SuperValu Chilli Flakes
- 1 handfull SuperValu Fresh Coriander stalks only, finely chopped
- 1 kg SuperValu Fresh Irish Stewing Beef diced
- 2 sprigs SuperValu Fresh Thyme leaves stripped
- 3 tbsp SuperValu Olive Oil
For The Gremolata Dressing
-
2
-
Lemon
zest only
Method
-
To make the dressing, put the lemon zest, garlic and herbs in a bowl and
mix to combine. Add the olive oil, chilli fakes and salt to taste. -
Heat 1 tablespoon of the oil in a large saucepan or casserole set over a high
heat. Working in batches so that you don’t overcrowd the pan, add enough beef to form a single layer on the base of the pan. Cook for 8 to 10 minutes, until brown on all sides, then transfer to a dish. Add another tablespoon of
oil and repeat with the remaining beef. -
Reduce the heat slightly and add the remaining tablespoon of oil to the pan, followed by the onion, carrots, celery, garlic and thyme. Sauté for 6 to 8 minutes, until softened. Return the beef to the pan along with the stock. Bring to the boil, then reduce the heat and simmer for 1 hour. Add the pearl barley and continue to cook for at least 1 hour more, until the beef is tender and the pearl barley is cooked. Season to taste.
-
To serve, ladle the stew into bowls and drizzle the gremolata dressing on top for extra favour.
