Beef and Barley Stew

Ingredients

• Stewing beef, cut into chunks 500g
• Plain flour 2 tbsp
• Vegetable oil 2 tbsp
• Large onions, chopped 2
• Carrots, peeled and chopped 3
• Celery sticks, chopped 2
• Garlic cloves, minced 3
• Pearl barley 100g
• Beef stock 1 litre
• Tinned chopped tomatoes 1 x 400g can
• Worcestershire sauce 2 tbsp
• Fresh thyme sprigs or dried thyme 2 sprigs or 1 tsp
• Bay leaf 1
• Salt and freshly ground black pepper to taste

Method

1. Toss the beef chunks in the plain flour seasoned with salt and pepper.
2. Heat the oil in a large, heavy-based saucepan or casserole dish over a medium-high heat. Brown the beef in batches, then remove from the pan and set aside.
3. Add the chopped onions, carrots, and celery to the same pan. Cook for 5-7 minutes until softened, then stir in the minced garlic and cook for another minute.
4. Return the browned beef to the pan. Pour in the beef stock, chopped tomatoes, and Worcestershire sauce. Add the thyme sprigs and bay leaf.
5. Stir in the pearl barley, ensuring it's well combined.
6. Bring the stew to a simmer, then reduce the heat to low, cover the pan tightly, and cook for 1.5 to 2 hours, or until the beef is tender and the barley is cooked through. Stir occasionally.
7. Remove the thyme sprigs and bay leaf. Check the seasoning and add more salt and pepper if needed.
8. Serve hot, perhaps with crusty bread.