Amanda A-mangia: With the weather whispering stay indoors…

beef barley marrow


marrow bones raw


Marrow bones

Olive oil

2 onions, chopped

2 carrots, chopped

2 stalks celery, chopped

6 garlic gloves, minced

Thyme, dried

1 bay leaf

Tomato paste (small tin)

½ cup red wine

2 cups beef or chicken stock

Tin diced tomatoes

1 ¼ cups pearl barley

Salt to taste

Black pepper, freshly ground


Fry onion, garlic and vegetables in the olive oil for about 7 minutes. Add thyme and tomato paste and mix in, add wine. Pour barley on top. Add stock, tomatoes and marrow bones. Cover and simmer on low for about an hour. Add salt and pepper. Serve with bruschetta.


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