Winter vegetables slow-cooked in beef stock with lentils and pearl barley to give it body, this is a winner every time.
1kg beef bones, fat removed
½ cup red lentils
½ cup pearl barley
½ cup split peas
3 cups chopped vegetables – e.g. carrots, potatoes, parsnips
salt and pepper
1. Put the bones, water, lentils, barley and split peas into a large saucepan. Bring to the boil and simmer for 2–3 hours or until the meat is falling off the bones.