Pearl Barley with Beef Gravy

Rinse the pearl barley in cold water, cover with 700 ml water and leave to soak for 6 hours or overnight. Then drain in a sieve and let the excess water run off.

Pat the beef dry and cut into pieces about 2–3 cm. Dice the onion, and grate the carrot on a coarse grater.

Heat the oil in a heavy-bottomed pot or deep skillet. Sear the beef over medium-high heat for 8–10 minutes, turning occasionally, until nicely browned.

Add the onion and carrot and cook for 5–7 minutes, until the onion turns translucent and the carrot softens.

Stir in the tomato paste, sprinkle in the flour and cook for 1 minute to cook off the raw flour taste. Season with salt and pepper.

Pour in 500 ml hot water, stir, cover with a lid and simmer the beef over low heat for 50–60 minutes, until tender.

Meanwhile, cover the soaked barley with fresh water, bring to a boil and cook covered for 35–40 minutes until tender, adding a little more hot water if needed.

Drain off any excess water from the barley, spoon it onto plates and serve hot, topped with the beef gravy.