Ingredients (4 servings)
1 tablespoon olive oil
500g lean beef chuck, coarsely chopped
2 carrots, peeled, finely chopped
2 celery sticks, finely chopped
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons chopped fresh rosemary
500ml (2 cups) Chicken stock
500ml (2 cups) water
80g (1/3 cup) pearl barley, rinsed
2 dried bay leaves
3 (about 400g) large truss tomatoes, finely chopped
Heat half the oil in a large saucepan over medium-high heat. Stir in the beef for 2-3 minutes or until browned. Transfer to a plate.
Heat remaining oil over medium heat. Stir in the carrot, celery and onion for 8 minutes or until soft. Stir in garlic and rosemary for 1 minute or until aromatic. Return the beef to the pan.
Add stock, water, barley and bay leaves. Cover and bring to the boil. Reduce heat to low. Simmer, covered, skimming any scum that rises to the surface, for 1½ hours. Add tomato and sweet potato. Simmer for 30 minutes or until beef is tender. Season with pepper.