Soak barley porridge in tepid water overnight.
Cut the beef into cubes and cook in 500 ml of Vegeta broth vegetable.
Continue to cook for about 20 minutes.
Chop up the onion and arrange it in a large casserole dish.
Add the soaked and drained barley, cubed tomato, diced spring beans, diced cabbage, carrot sliced into rings, potatoes cut into small pieces and sweet pepper cut into strips.
Add a pinch of black pepper and a dash of Vegeta, and toss to combine with beef cooked with bouillon (the beef does not need to be fully done).
Add a pinch of ground red seasoning pepper, top with a little boiling water to cover the vegetables, and stir well.
Put the casserole in the oven preheated to 200 °C and bake for about 50 minutes.
You can add a little dry white wine for a nicer taste.