700g/1½lbs/of beef, cubed
2 tablespoons of olive oil
150g/5oz of dried marrowfat peas - soaked overnight, drained and rinsed
75g/3oz of pearl barley - soaked overnight and drained
2.2ltr/4pints of water
25g/1oz of parsley (including the stalks)
200g/7oz of carrots - finely chopped
200g/7oz of turnip - finely chopped
1 onion - finely chopped
Anglesey sea salt
black pepper

METHOD

Fry the beef in the oil until browned. Add the onion, salt and pepper. While the meat is cooking, simmer the water in a large saucepan. Add the carrots, the peas, the pearl barley, the turnip, the browned meat and half the parsley, and cook for 1 hour on a low heat. Bring to the boil and simmer for a further half an hour, or until the meat is tender. Add the remaining parsley, and season to taste.

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