My Granny's Beef and Pearl Barley Stew
Ingredients
- 500g braising beef, cubed
- 2 tbsp plain flour
- 300g carrots, peeled and chopped
- 2 sticks celery, chopped
- 1 onion, sliced
- 250g mushrooms, chopped
- 2 cloves garlic, crushed
- 50g pearl barley
- 800ml beef stock ~
Preparation
Preheat oven to 170C/fan 160C. Toss the beef in flour and, if using, season with salt and pepper. Heat some oil in a large oven proof casserole dish and brown the beef. Remove and place to one side
Add the vegetables and garlic to the pan and sauté for 5 mins, stirring occasionally. Return the beef to the pan with the barley, orange, rosemary and enough stock to cover everything
Bring to the boil, stir well, cover and cook in the oven for about 2 hours until the beef is tender. Check halfway through cooking to see if more stock is needed to stop it from drying out. Serve with baked or mashed potatoes and greens
