Beef and Carrot Casserole
What better to warm you up on a cold winters night than a hearty casserole!
-
4 hours
-
Serves 4
35 mins
Serves 4
What you'll need…
- 1 leek green ends included
- 1 white onion finely diced
- 1 carrot diced
- 1 tbsp vegan butter
- 3 large cloves garlic
- 150 g pearl barley
- 1 l stock water and stock cube
- 1 tsp dried sage and thyme
- Large pinch of salt & pepper
- Top with fresh parsley and a drizzle of extra virgin olive oil
The method
1
Start by chopping the carrot, leek and onion, sweat off in a large pot with the vegan butter for around 3 minutes before adding the minced garlic.
2
Rinse the pearl barley, then add to the pot, add the veg stock and dried herbs and leave to simmer for around 35 minutes (or until the pearl barley is cooked).
3
Season generously with salt and pepper and serve with the fresh parsley and extra virgin olive oil.
Recipe by Lucy & Lentils.
