Beef & Barley Stew

prep 20 mins cook 55 mins
  • 450 g (14½ oz) lean braising steak, cut into chunks
  • 4 carrots, sliced
  • 2 leeks, sliced
  • 300 g (10 oz) swede, cut into small chunks
  • 100 g (3½ oz) pearl barley
  • 1 bouquet garni
  • 900 ml (1½ pints) beef stock
  • salt and pepper

Put the steak, carrots, leeks, swede, pearl barley and bouquet garni in a saucepan on the hob. Add the stock and bring to a gentle simmer.

Transfer the contents of the pan to a casserole dish and cover with foil. Place on the lower rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for 45–50 minutes until the meat is tender. Season to taste with salt and pepper, and serve with potato or celeriac mash and green beans.

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