Yields 4-6 servings
Ingredients:
- 1 medium onion, medium dice
- 2 stalks of celery, medium dice
- 2 medium carrot, medium dice
- 4 roma tomato, medium dice
- 4 garlic colves, purée
- 4 cups spinach, raw
- 2 cups barley
- 1 pound beef, 1/4″ thick slices
- 1 spring of rosemary
- 1 sprig of sage
- 8 cups beef stock
- salt and pepper to taste
What you’ll need:
- knife and cutting board
- veg peeler
- stock pot
- s/s spoon
What to do:
Clean all veg. Cut the onion, celery, carrot and tomato. Purée the garlic and remove stems from the spinach. Rinse the barley. Clean and cut beef into 1/4″ thick slices.
Heat 1 tbsp of fat, add onion. Season beef, add to pot and cook to brown. Add the barley, celery, carrot, tomato, garlic, rosemary, sage and stock. Bring to boil then lower to simmer for 30-40 minutes.
Add the spinach and continue to simmer for 10 more minutes. All veg should be softened but not mush.
Adjust seasoning and serve.