1

Coarsely chop 1 onion. Place chopped onion, bay leaf, thyme sprigs, stock cube and 1.5 litres (6 cups) water in a large saucepan and bring to the boil. Add beef. Reduce heat and simmer, covered, for 1 hour or until beef is tender.

2

Using a slotted spoon, remove beef from cooking liquid. Using 2 forks, coarsely shred beef. Strain cooking liquid through a muslin-lined sieve or colander into a medium heatproof bowl. Discard solids. Cover stock mixture to keep warm.

3

Finely chop remaining onion. Heat half the oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add barley and thyme leaves and cook, stirring, for 2 minutes.

4

Add wine and cook, stirring, for 1 minute or until wine has absorbed. Add stock mixture, a ladle (½ cup/125ml) at a time, stirring constantly, for 40–45 minutes or until barley is tender. (Add hot water if liquid is absorbed before barley is tender).

5

Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Cook mushrooms, stirring, for 5 minutes or until softened. Add mushrooms, spinach and shredded beef to risotto. Cook, stirring, for 1 minute or until spinach has wilted. Serve topped with parmesan.