RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • ¼ cup Cobram Estate Robust Extra Virgin Olive Oil
  • 1 brown onion, diced
  • 2 carrots, diced
  • 3 stalks celery, diced
  • 200gm pancetta, diced
  • 3 cloves garlic, roughly chopped
  • 1 medium zucchini, diced
  • 150gm green beans, diced
  • 1 cup pearl barley
  • 1 400gm tin Coles diced tomatoes
  • 1.5 L Massel Beef stock
  • 2 Tbsp Italian mixed dried herbs
  • 150gm baby spinach leaves
  • Salt and pepper

 

METHOD :

  • Place a large pan over a medium heat and add the oil. Cook off the pancetta, onion, carrot and celery together, stirring often for 5-6 minutes. Add the barley, herbs and garlic and stir thorough, cooking for a further 5 minutes. Add the zucchini and beans stir through to combine. Pour in the tomato and stock, stir through and bring to the boil. Reduce heat to a simmer and cook, uncovered for 40 minutes, or until barley is cooked through and the stew has thickened. Stir in the spinach leaves and season to taste with salt and pepper.
  • **The stew will continue to thicken if it is left to sit prior to serving. Add extra stock if desired or enjoy as is.
  • **Season with chilli flakes or chilli powder for extra flavour.

Our friends at Wine Selectors recommend pairing this dish with a Nebbiolo or Malbec.

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