beef and barley stew | Fast Ed

Ingredients

• 800g chuck beef, diced
• sea salt flakes and freshly-ground black pepper
• 2 Tbsp plain flour
• ¼ cup extra virgin olive oil
• 2 heads fennel
• 1 brown onion, chopped
• 2 sticks celery, chopped
• 12 cloves garlic, sliced
• ½ bunch thyme leaves
• 2 bay leaves, crumbled
• 2 Tbsp tomato paste
• 1 cup dry sherry
• 1½L beef stock
• ½ cup pearl barley
• 2 cups mixed baby tomatoes, halved
• 1½ cups shelled soy beans*
• 1 bunch parsley, finely chopped