Ingredients

600 g stewing Beef, cut in cubes
1 Tbsp Oil
1 Onion, diced
1 large Carrot, chopped
3 Celery sticks (no leaves), chopped
100 g Mushrooms, chopped
1 Tbsp Seven Colours Grill Seasoning^™
1 tsp Paprika
1 tsp Cumin
1 tsp Mixed herbs
1 Tbsp Garlic and ginger paste
1-2 green chillis
2 Bay leaves
3 cups Beef stock
½ cup Barley
Pinch each salt and pepper

Method

Heat the oil in a pot and brown the beef.
Add onion, carrot, celery and mushrooms to the beef and sauté until the vegetables turn slightly golden.
Add Seven Colours Grill Seasoning^™, paprika, cumin, mixed herbs, garlic and ginger paste and chillis.
Add bay leaves and beef stock and allow everything to simmer on medium heat with the lid on for about 30 minutes.
Add barley and cook for 20 more minutes, or until it’s well cooked.
Add salt and pepper.
Serve warm with crusty bread on the side.