Beef and Barley Stew
By: John Glen
Published: Wednesday, January 5, 2011 - 3:42am

Ingredients




2 tablespoons vegetable oil
900 grams stewing steak, cut into bite size cubes; I like to use a mix of skirt and shin
400 grams onions, sliced
2 tablespoons fresh thyme leaves
1 bay leaf
500 milliliters bottle Newcastle brown ale
500 milliliters strong beef stock
Salt and freshly ground black pepper, to taste
250 grams potatoes, cut into bite size dice
250 grams carrots, sliced into thick slices
150 grams swede, cut into bite size dice
100 grams pot barley (see notes)

Preparation

1 Preheat the oven to 160°c/325°f/gasmark 3. 2 Heat the oil in a flameproof casserole over a moderate heat brown the beef in two batches on all sides until well browned, this takes about 5 minutes transfer to a warm plate. 3 Add the sliced onions and fry for 5 minutes or until the edges become browned, return the beef to the casserole with the herbs and seasoning add the stock and the ale and bring up to the boil. 4 Cover and cook in the centre of the oven for 1½ hours, then add the potatoes, carrots, swede and barley and cook for another hour. 5 Serve and enjoy with vegetables of your choice

About


A flavourful beef stew with all the creamy goodness of barley perfect for a hearty family meal packed with goodness.
About 1986 at Kimber Cottage I had cooked this one winters weekend for Maureen and myself when Lord Hanson thought that it reminded him of his mother’s beef stews and casseroles and so asked that I cook some for he and Lady Hanson for the next weekend ever since then we have served this stew to the nobility, stars of stage and screen, food critics, family and friends and all of them have wanted more especially when it is served with homemade crusty rolls to mop up all the rich juices, I think that is such a great compliment to the best of British cooking traditions and makes this dish one of my favourites.
Pot barley is different from pearl barley this is the whole grain with a brilliant nutty flavour and is a good source of protein, fibre and niacin (vitamin B3), as well as the trace minerals calcium, magnesium, phosphorus and potassium.
It does want soaking overnight or for at least eight hours, just cover with boiling water, and leave to soak drain the following day. The soaking makes the barley more edible and cuts down the cooking time.
Pearl barley is more refined, being both husked and polished, and therefore less nutritious pearl doesn't really need soaking and will be tender in half an hour, or less. Pot barley takes a good 50 minutes in a stew, but will add much in nourishment and is excellent in cold weather.
Stewing/Casseroling Beef, This method of cooking is best for cheaper cuts that need long, gentle cooking such as shin and leg, brisket, chuck and blade, neck and clod and skirt. Many supermarkets sell packets of "stewing steak" that's likely to originate from the tougher cuts and which need longer cooking than cubes of "braising steak".
Allow approximately 225 to 350 grams (8 to 12 ounces) vegetables (use root vegetables cut into chunks) per 450 grams/1lb meat and 150mls/¾ pint of liquid (try stock, wine, beer etc) for 3 to 4 servings
There are two methods of preparation:
All the meat, vegetables, and liquid are added to a large pan or ovenproof casserole dish cover and cook for the recommended time.
The traditional 'sealing' method is where the meat and vegetables are browned in a little oil then the remaining ingredients are added.
You could also try adding jars of shop bought sauces to make preparation really quick. This method is ideal for making tasty curries, simply add a jar of shop bought curry sauce to some cubed meat and vegetables and cook for the calculated cooking time.