About this recipe: Juniper berries give this beef stew dish a distinctive flavour. The beef is slowly simmered until meltingly tender, while nourishing pot barley soaks up some of the juices and thickens the rich gravy to make a hearty casserole. Serve with mashed potatoes and a green vegetable such as French beans or spring greens.
Excellent source of vitamin A. Good source of vitamin C. Useful source of calcium, copper, folate, iron, niacin, potassium, vitamin B1, vitamin B6, vitamin E, zinc.
The gravy will be quite thick. If you prefer it slightly thinner, stir in an extra 120 ml (4 fl oz) beef stock 20 minutes before the end of the cooking time.
Pot barley retains the outer layers of the grain (these are removed in the milling of pearl barley), and it therefore contains all the nutrients of the whole grain. * The barley grain contains gummy fibres called beta-glucans, which appear to have significant cholesterol-lowering properties. It also boasts a very low Glycaemic Index. * Beef is an excellent source of iron, both in terms of the quantity that is present and the efficient way it is absorbed by the body.
Dried mix soaks up the juices so it is quite thick which I liked. Delicious with crusty bread and suitable for anyone who has diabetes. - 05 Jul 2011
Altered ingredient amounts. I didn't have pearl barley so used a mix of dried barley, lentils, split peas, peas and beans instead. Really nice result. - 05 Jul 2011
Really delicious! Even my 1year old ate it.. didn't use all the wine (2/3rds only) only to make sure she would eat it but next time i'll use all the wine. - 15 Dec 2008