Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice the beef into bite sized pieces. place in a large saucepan with the bay leaf, bouillon cubes, seasoning and 2.3 litres/4pints water. slowly bring to the boil, cover and simmer for 1hour. add all the vegetables and barley, then salt and freshly ground black pepper to taste. return to the boil, cover and simmer for a further 1hour or until all the vegetables, barley and beef are really tender. remove from the heat, remove the bay leaf. skim off any fat which is floating on the surface. adjust the seasoning to taste and stir in the parsley. serve in bowls with crusty bread.

Target recipe: in a large stockpot or dutch oven, cover the lamb with cold water; bring to a boil. add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours. add more water to adjust for any evaporation; skim the surface of the soup as necessary. remove meat from broth; cut meat from bone and cut in small pieces. discard the bones and return the meat to the soup. continue simmering. in a skillet, melt the butter over medium heat. add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes. add the vegetables to the soup. simmer for about 10 minutes, or until the vegetables are tender. add salt, pepper, and seasonings to taste.