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Pearl Barley and Beef Ragout

Pearl Barley and Beef Ragout
4–6 servings

2 tbsp of olive oil

700 g of beef (shoulder)

4 onions

3 carrots

3 cloves of garlic

150 g of mushrooms

60 g of tomato paste

1.2 liters of beef broth

150 g of packaged Makfa pearl barley



2 1/2 hours

Pearl barley

Additional properties For kids


1. Heat 1 tbsp of olive oil on medium heat in a large frying pan for 2-3 minutes. Add half of the meat cut into cubes and fry without turning it over for 3-4 minutes until brown. Turn the meat over and fry for another 3-4 minutes on the other side. Repeat with the other half of the meat.

2. Peel the onion, the carrots and the garlic, wash the mushrooms. Cube the onion, the carrots and the mushrooms, chop the garlic. Heat the remaining olive oil in another frying pan and fry the vegetables for 10-12 minutes, stirring occasionally. Add the tomato paste and cook for five more minutes, mixing occasionally until the paste mixes with the vegetables and the mixture thickens a little bit.

3. Place the vegetables and the mushrooms on top of the beef, add the broth and the millet. Mix thoroughly.

4. Cover the frying pan and cook for 1 1/2 - 2 hours until the meat is tender. Add salt and pepper, mix and serve.

Cuisine European cuisine
Dish type Entrees