Ingredients
- 1 Tbsp butter
- 1 Tbsp oil
- 1kg chuck steak or any good quality stewing beef, cut into chunks
- Salt
- 2 onions, sliced
- 1 litre beef stock
- 3 cups water (approx.)
- 1 tsp chopped rosemary
- 1 cup pearl barley
- 4 carrots, roughly chopped
- 500g waxy potatoes, liseta or desiree
- Plenty freshly ground black pepper
- ¼ cup freshly chopped flat leaf parsley
BEEF AND BARLEY STEW
Method
- You need a large heavy based oven dish preferably with a lid for this method
- Add the butter and oil and melt the butter over medium-high heat
- Add enough pieces of the beef to sear in the pot without crowding
- You will need to brown the meat in several batches
- Salt the beef as it cooks, and set aside browned pieces in a bowl
- When all the beef has browned, add the onions
- As the onions release some of their water, use a wooden spoon to scrape any browned bits off the bottom of the pot
- Sprinkle a little salt over the onions as they cook
- Lower the heat to medium and cook the onions until they begin to brown, 5-6 minutes
- Add the beef back to the pot and sprinkle with rosemary
- Add 1 cup of the stock and use the wooden spoon to scrape any browned bits off the bottom of the pot
- Add the rest of the stock and water and bring to a simmer
- Cover the pot, lower the heat to low and simmer very gently for 1 hour
- Add the barley and remaining vegetables and cook for a further 40-60 minutes
- Taste for seasoning and adjust if necessary
- Serve in deep bowls sprinkled with parsley and great alongside creamy mashed potatoes
Comments
This time of year is all about comfort and a stew ticks all the boxes. Origin Beef’s range of stewing beef is perfect for this recipe, add a gathering of market veg and simmer gently until tender.
Serves 4
Thanks to Origin Beef for providing the meat used in the demonstration.
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