Benodigdheden:
1 1/2 pounds beef steak, cut into 1 inch cubes
3 medium carrots, chopped
3 medium parsnips, chopped
1/2 cup pearl barley
8 medium potatoes
1 cup beef stock
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
Boil some water in a large saucepan, sufficient to cover the meat, and
have approximately 1 inch left above. Put in the large chunks of meat, and
lower the heat to keep the stew simmering. Put in the chopped or diced
carrots and parsnips. Add herbs, salt and pepper to taste. Let simmer for
about 20 minutes.
Add peeled whole potatoes and some stock/soup mixture or cornstarch to
thicken. Keep the mixture simmering and stir occasionally. After about an
hour from start time, taste it and check the potatoes.