Tuesday, 24 April 2007

Beef and Leek Stew

Serves 3

Quantity of leftover roast beef, about 2 handfuls say 450g
1 Large leek
1 onion
2 sticks celery
50g pearl barley
1 clove garlic
1 kallo organic veg boulion cube
1 tbsp beef gravy granules
1.5 pints boiling water

1) Rinse the pearl barley and place in a bowl (or microwave steamer) and cover with boiling water generously, microwave for 18 mins, stirring half way (not needed if slow cooking, just add a little extra liquid)

2) Make up the stock using the bouilion and gravy granules

3) Dice the onion and garlic, slice the celery chunkily

4) Heat 2 tbsp olive oil in a pan, add the onion and fry for 2 mins, add the garlic and celery, cover and fry for 5 mins, add the (drained) pearl barley, transfer to a casserole dish and cover

5) Warm through & brown the beef for 4-5 mins in the empty veg pan, add about 1/4 of the stock to simmer for a couple more mins, add to the casserole pan and mix well, cover with remaining liquid and transfer to the oven for 2 hours, starting on 200 elec and drop down to 150 elec*

Serve with fresh bread


*Can be done in slow cooker as well, about 5-6 hours on high, up to 10 on low.

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