Ingredients (4 servings)
- 4 dried bay leaves
- 1 large brown onion, halved
- 5 garlic cloves, peeled
- 3 fresh thyme sprigs
- 2 teaspoons black peppercorns
- 1 cinnamon stick
- 2 cups no-added-salt beef stock
- 600g beef chuck steak, trimmed of fat, cut into 4cm pieces
- 1 tablespoon olive oil
- 2 celery stalks, thickly sliced
- 400g sweet potato, peeled, chopped
- ½ cup pearl barley, rinsed
- 80g green beans, trimmed, cut to 3cm lengths
- Extra thyme sprigs, to serve
Place bay leaves, onion, garlic, thyme, peppercorns and cinnamon in a large saucepan with 6 cups cold water and stock. Bring to boil on high. Add beef. Return to a boil, skimming any foam from the top. Cook, covered, on medium-low heat for 1 hour or until beef is just tender. Strain over a large heatproof bowl. Reserve beef and liquid together, and onion and garlic together. Discard remaining solids. Mash onion and garlic in a small bowl until smooth.
Heat oil in a large saucepan on medium- high. Add celery. Cook for 2 minutes or until starting to soften. Add reserved liquid and beef, onion mixture, sweet potato and barley. Bring to boil. Reduce heat to medium- low. Cook, covered, stirring occasionally, for 30 to 40 minutes or until barley is tender. Season with salt and pepper.
Stir in green beans. Cook for 5 minutes or until beans are just tender. Serve topped with extra thyme.