Winter Warming Beef Stew with Pearl Barley

Pearl barley and beef stew

This delicious simple and economical recipe, uses inexpensive cuts of beef and fresh vegetables.

The slow cooking brings out the flavour of the ingredients and it is the perfect recipe for a cold winter’s night.

Pearl barley has an amazing flavour that really compliments the meat juices in this dish.

Make this and everyone will love you for it. And it is very easy to prepare.

This recipe is enough for four people.

ingredients

Stewing steak approx 1 pound  (500 grams)
Pearl barley 2oz (50 grams)
1 ½ chicken-stock cubes
1 pint of water
1 large onion, finely chopped
3 large carrots
2 sticks celery
Plain flour - for coating the meat.
Salt and pepper
Bouquet garni or thyme, bay leaf and parsley
Cooking oil.

Pre heat oven to 180 degrees.

Cut the beef into cubes and trim off any fat or gristle. Pour some flour onto a plate, season and then coat the cubed meat in it.

Fry the cubed coated meat in pan until it is sealed and then transfer to a large casserole dish.

Then fry the onion in the same pan. When onions are soft transfer to the casserole with the meat.

Add the chopped carrot and pearl barley to the casserole.

Boil the water, dissolve the stock cubes and add to the mix.

Add the bouquet garni or, simply a sprig of chopped thyme (or tsp of dried thyme).

Place in oven and cook for about an hour. After an hour stir and add the chopped celery sticks and top up with water if necessary.

You may need to top up the water because the pearl barley absorbs a lot so do keep an eye on your water level.

Cook for another hour and it should be ready to serve.

If the meat is not tender give it another half an hour or so. Serve with potatoes (or oven baked Jacket Potatoes) and green veg or simply with crusty bread.