This recipe sometimes falls out of favour with me but then re-emerges in the Winter. I like pearled barley in stews but it\’s fine without. I\’m not a big fan of the raisins but that\’s purely to bargain with my youngest. (\”Look, there\’s a raisin on the spoon!\”) If it\’s made with too much liquid, it\’s not nice. I also think it works better as a heavy dish (meat and potato) instead of mainly veg. I wish it worked as mainly veg but for me, it doesn\’t. I have only ever made this in the pressure cooker.
- 700g beef or lamb, diced
- 1 onion, diced
- 2 cloves garlic
- 3 Roma/large tomatoes, chopped
- 3 white potatoes, skinned and chopped
- 2 carrots, chopped
- optional: half celery, chopped
- optional: half a head of cauliflower
- optional: oyster or button mushrooms
- optional: 1 sweet potato, peeled and chopped
- 1 stock cube
- 3 tbs pearled barley
- 4 tbs (half a cup?) raisins
- 1 bottle of tomato passata (700ml)
- 1 tbs Worcester sauce
- half tbs apple cider vinegar
- 1 tbs sweet paprika
- optional: dollop of sour cream
- optional: fresh parsley
Method:
- Fry the onion and garlic and brown the meat.
- Add the paprika and optional mushrooms
- Add the tomatoes.
- Add everything else.
- Cook on high pressure for 25 minutes then slow release.
- Optionally stir through a dollop of sour cream
- Taste and see if it needs salt or pepper.
- Serve over pearled couscous or pasta with optional parsley garnish.