Ingredients:
1 boneless beef chuck roast (1-1,5kg)
- 1lt of water
- 1 cup medium pearl barley
- 1-1/2 cups chopped onion
- 1-1/2 cups chopped celery
- 1-1/2 cups chopped potatoes
- 1 teaspoon sea salt flakes by Fos
- 1 teaspoon pepper
- 1-1/2 cups chopped carrots
- 1/4 cup minced fresh parsley
- extra virgin olive oil by Fos 1704
- Fresh lemon juice
Preparation instructions:
- Place roast in a large Dutch oven (pot). Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender.
- Remove meat; cool. Cut into bite-size pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield: 18-20 servings