Beef, Barley and Mushroom Broth
This warming beef broth is a must for the even colder evenings ahead. Slow cooked beef cubes, stock, onions, mushrooms, fresh herbs and pearl barley make the ultimate comfort dish. Serve with warm crusty bread and seasonal vegetables.
- 675g boneless beef shin, cut into 2.5cm cubes
- 2 tablespoons rapeseed oil
- 200ml cider
- 1.4L good, hot vegetable stock
- 1.4L good, hot beef stock
- 4 fresh thyme sprigs
- 2 fresh bay leaves
- 100g pearl barley, rinsed
- 2 onions, peeled and finely chopped
- 250g chestnut mushrooms, finely chopped
- Extra thyme leaves, to garnish
Put the beef in a large mixing bowl and season with salt and pepper.
Heat half the oil in a large non-stick pan and cook the beef in batches for 3-4 minutes until brown all over. Transfer to a large flame/heatproof ovenproof casserole dish with a lid.
Add the cider, stocks, thyme and bay leaves to the casserole dish.
Bring to the boil, reduce the heat, cover and simmer on the hob for 1½hours. Add the pearl barley, cover and continue to cook for a further 1½hours, stirring occasionally.
Meanwhile, heat the remaining oil in the same frying pan and cook the onion for 10-15 minutes until caramelised under a low heat. Remove from the heat and stir through the mushrooms.
During the last 5-10 minutes of the cooking time add the onions and mushrooms to the broth.
Serve with crusty bread and or seasonal vegetables.