Beef Stew

A lovely winter warmer - beef stew with vegetables, pearl barley and lentils

Ingredients for 4

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Ingredients
800	mls	water
400	grams	braising steak
2	onions	onion (medium size, 160g each)	(300 grams)
120	mls	red wine
2	peppers	red pepper	(120 grams)
100	grams	puy lentils
100	grams	pearl barley
1	carrot	carrot	(80 grams)
1	cube	stock cube (beef)	(10 grams)
2 1/8	teaspoons	paprika	(8 grams)
1 1/4	teaspoon	hot chili paste	(6 grams)
3/4	teaspoons	salt	(4 grams)
1	clove	fresh garlic (medium size, 3g each)	(3 grams)
2	teaspoons	dried oregano	(2 grams)
1/4	teaspoon	ground black pepper	(0.8 grams)
2 3/4	tablespoons	olive oil	(40 mls)
2	splashes	worcester sauce	(4 mls)

Salt content: 0.2% (by weight, not counting salt in other ingredients)

Method

Step-by-Step Instructions

	Here are our ingredients. Coarsely chop the onions and peppers.
	Peel and cut the carrot (first longitudinal through the middle and then into slices).
	Now we marinate the beef with some Worcester Sauce ...
	... and a clove or garlic.
	Add some salt and pepper and let sit for half an hour.
	Fry the chopped onion in olive oil ...
	... and add the beef once the onions start to change colour.
	When the beef is brown, add the peppers and fry together for another couple of minutes.
	Then add your glass of wine and water just to barely cover the stew.
	This is what is known in gastronomic circles as a beef stock cube :-) - I love the Cameroonian expression "corrige maman" (freely translated as "correct your mum's cooking") for it - and that's what we will add here unless you have beef stock instead of the water...
	... and here comes the water that goes with the stock cube.
	Now it's time to add the dried spices (salt, pepper, paprika, oregano) ...
	... and the carrot.
	Now we add the pearl barley,
	the lentils ...
	... and the hot chilli paste if you want a bit of spiciness in your stew - you can leave that out if you'd rather not have it spicy. Put a lid on the saucepan and let the stew stew for two hours (or until the beef is tender). Do stir occasionally - you shouldn't have to add water but if it all gets soaked up by the barley and the lentils, please add some.
	Here served with some Spätzle.