Ingredients
2 teaspoon canola oil
500g trimmed beef chuck steak, cut into 3cm pieces
1 medium brown onion, chopped
1 clove fresh garlic, crushed (more if you're up to it)
1 medium carrot, peeled, chopped
1 celery stick, trimmed, chopped
150g fresh mushrooms, halved
1 small parsnip, peeled, chopped
1½ cups beef stock (375ml)
2 tablespoon tomato paste
1½ tablespoon worcestershire sauce
65 g pearl barley (⅓ cup)
handful fresh flat-leaf parsley, (chopped)
Instructions
Heat oil in a large saucepan over medium-high heat. Cook beef, in batches, for 2–3 minutes or until browned all over. Transfer to a plate.
Add onion, garlic, carrot and celery to pan. Cook, stirring, for 5 minutes or until onion softens. Add mushrooms and cook, stirring, for 2 minutes.
Add parsnip, stock, paste and Worcestershire. Bring to the boil. Reduce heat to low and simmer, covered, for 40 minutes.
Add barley and simmer, uncovered, for 30 minutes or until beef is tender. Stir in parsley. Serve.
Steam a few greens as well, which will make you instantly feel thinner.
Seriously easy. Better if you cut any visible fat off your meat. But you're smart, you don't need me to tell you that.
