- 350 g chuck steak
- 1 onion
- 2 carrots
- 1 swede
- 15 g pearl barley
- concentrated beef stock
- 1 sunflower oil
- 3 bay leaves
- 2 sprigs of fresh thyme
Heat 1 tbsp of sunflower oil in a frying pan and add half your meat. Brown on all sides, then remove. Deglaze the pan by adding a little water, then scrape the bottom of the pan. Pour this water and your meat into a casserole dish. Brown the second half of your meat in the same way.
Slice the onion and add it to the frying pan with a little more oil. Cut your carrot and swede into 1 cm chunks and brown with the onions. Once the vegetables are brown, add them to the casserole along with a few sprigs in thyme and a few bay leaves. Degraze the frying pan with a little more water and add that to the casserole dish.
Make up half a pint of stock, following the instructions on your stock packet. Add a little water if it doesn't cover your vegetables.
Cook for 90 minutes, in the oven, at 150 degrees Celsius, then remove and add the pearl barley. Make sure it is all submerged, then cook for a further hour. When the stew is done, you should be able to crumble up the meat with spoons.
Once cooked, remove your meat and vegetables from the casserole dish and reduce the gravy. When the gravy is ready it should just coat the back of a spoon. Season to taste, then return the meat and vegetables to the casserole dish. Remove any thyme sprigs and bay leaves before serving.