Ingredients Jump to Instructions ↓

  1. 1 cup / 200 grams uncooked Pearl Barley , (boiled equals 3 1/2 to 4 cups ) Soft stewing Beef , a little under

  2. 1 lb. / 400 grams 1 small onion , chopped

  3. 3 garlic cloves, minced Mushrooms

  4. 1/2 cup / 115 grams (either fresh or canned)

  5. 1 small green bell pepper , sliced lengthwise

  6. 1 small red bell pepper , sliced lengthwise

  7. 1 beef bouillon , diluted in

  8. 1 cup / 250 ml 1 tbsp. / 15 ml olive oil

  9. 1 tsp. / 5 ml each salt and black pepper

  10. 2 tsp. / 10 ml paprika

Instructions Jump to Ingredients ↑

  1. In a large pot prepare the barley by cooking it in water, follow the instructions on the bag, usually it's 2 cups of water for 1 cup of barley. Should take about 30-45 minutes, in the mean time prepare the other ingredients.

  2. Slice the beef into thin slices , and chop and slice the onion, garlic, mushrooms and peppers. In a large pot heat the oil then add the beef cook for about 8 minutes or until the beef has browned. Next add the vegetables cook for 5 minutes, then add the bouillon and spices. Simmer for about 25 minutes or until meat is soft and vegetable cooked through.(The peppers can become very soft or mushy, if you don't like this you can add the peppers later to cook to the texture you desire.) Most of the broth will have cooked off and there should only be a little bit let, you will use it to mix with the barley.

  3. Next add the cooked barley to the beef mixture and combine all the ingredients well. Taste for salt and pepper, you also want the barley to be well coated with the paprika to give it a slight red color, so if need to add a little more paprika. Continue to cook under low heat for another 5-10 minutes to get the ingredients well combined and until all of the liquid has dissolved.


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