Hearty Beef, Barley and Veg Stew
Such great comfort food for cold weather. I’ve been wanting to post a recipe for it for a while now and was given a convenient excuse to finally do so. 1 Kg beef shank Salt and ground black pepper to taste 1 tablespoon vegetable oil 1 punnet mushrooms 1 large onion, diced 4 cloves garlic, minced Small tin tomato paste 3 cups beef broth 1 cup red wine 2/3 cup diced celery 2/3 cup diced carrots 1 bay leaf 1/4 teaspoon dried rosemary and/or thyme 1/2 cup pearl barley 1 tablespoon chopped fresh parsley, or to taste Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate. Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3