Preparation
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1.
Soak barley porridge in tepid water overnight.
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2.
Cut the beef into cubes and cook in 500 ml of Vegeta broth vegetable.
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3.
Continue to cook for about 20 minutes.
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4.
Chop up the onion and arrange it in a large casserole dish.
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5.
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.
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6.
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).
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7.
Add a pinch of ground red seasoning pepper, top with a little boiling water to cover the vegetables, and stir well.
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8.
Put the casserole in the oven preheated to 200 °C and bake for about 50 minutes.
Advice
You can add a little dry white wine for a nicer taste.
