300 g (10 oz) lean stewing beef, diced
250 g (8 oz) swede, finely diced
250 g (8 oz) carrot, finely diced
1 onion, finely chopped
50 g (2 oz) pearl barley
50 g (2 oz) dried red lentils, rinsed and drained
900 ml (12 pints) hot beef stock
1 teaspoon dried mixed herbs
1 teaspoon mustard powder
1 tablespoon Worcestershire sauce
125 g (4 oz) green cabbage, finely shredded
salt and pepper


1.Preheat the slow cooker if necessary.
2.Place the beef, swede, carrot and onion in the slow cooker pot, then add the pearl barley and lentils.
3.Mix the hot stock with the herbs, mustard powder and Worcestershire sauce, then pour over the meat and vegetables.
4.Stir well, season to taste, cover and cook on high for 5-6 hours until the beef and barley are tender.
5.Stir, then add the cabbage.
6.Cover again and cook for 15 minutes until the cabbage is just tender.
7.Ladle into bowls and serve.
8.FOR CHICKEN & BARLEY BRO, follow the recipe above, using 300 g (10 oz) boneless, skinless diced chicken thighs and 1 sliced leek instead of the beef and onion.
9.Use 900 ml (12 pints) chicken stock instead of the beef stock, and 50 g (2 oz) diced ready-to-eat pitted prunes instead of the Worcestershire sauce.
10. Cook as above, adding the cabbage for the last 15 minutes.

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