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1 theelepel zwarte peper
2 el runderdruppel
400 ml runderbouillon
300 ml Guinness
3 aardappelen
1 wortel
1 ui
1 prei
2 takjes verse tijm
2 laurierblaadjes
60 g parelgort
Chop the beef into large chunks, season with salt and black pepper, lightly coat in plain flour. Heat a pan over medium-high heat with some beef dripping and sear the beef on all sides.
Remove the beef, add chopped carrot, onions, leeks and pinch of salt and black pepper.
Pour in the Guinness to deglaze the pan, scrapping the bottom. Simmer for a few mins.
Then add the seared beef, stock, thyme and bay leaves. Cover and cook on low for 2 hours.
Toast the barley in a separate pan over a low-medium heat for a few mins. Add the barley and chopped potatoes, then cook for a further 1 hour. Remove the bay leaves and thyme, serve and enjoy!