Ingredients

Steps

• Fry the onion, carrots, and salt in 15ml olive oil over medium heat for 6 minutes.
• Add sliced garlic and cook for 2 minutes until aromatic.
• Add 750ml stock, dried herbs, and pearl barley, then simmer gently for 30 minutes.
• Combine the beef mince, chopped onion, garlic, herbs, and seasoning to form 16 meatballs.
• Fry the meatballs in 15ml olive oil until browned on all sides.
• Add the browned meatballs to the simmering barley pan.
• Deglaze the frying pan with 100ml water and pour the liquid into the stew.
• Add the remaining 250ml stock, cover, and cook for 10 minutes.