Ingredients
Serves 4
- 800g stewing beef, diced
- 3 carrots, peeled and diced
- 2 onion, peeled and diced
- 2 garlic cloves, chopped
- 2 baby turnip, quartered
- 100g mushrooms, quartered
- 6 baby potatoes, quartered
- 1 tsp thyme, chopped
- 1 tsp rosemary, chopped
- 1 bunch Parsley, chopped, stem and top. (keep the top to sprinkle at the end )
- 1 tbsp tomato puree
- 750ml beef stock
- 75g Pearl barley
- Salt and pepper
To serve :
- Creamy mash potatoes
Method
- Heat a large saucepan with a little oil and quickly brown off the meat quite quickly.
- Add in the chopped carrots, onions, garlic, mushrooms, and turnips, potatoes and quickly sauté until well coloured.
- Mix in some thyme, rosemary and chopped parsley stalks.
- Season well and add the tomato puree and beef stock. Cover and allow the mixture to come to the boil, and then reduce the heat to a very gentle simmer.
- After one hour of cooking, add in the diced potatoes and the pearl barley and stir to combine the two.
- The barley will act as thickening agent, so you may need to add a little extra stock depending on the consistency you like in your stew.
- Allow the stew to cook gently for another hour, this will make the meat tender and will ensure a delicious dinner for the family. Check the seasoning once more.
- When the stew is cooked, sprinkle the dish with a little chopped parsley and serve immediately with some deliciously creamy mashed potatoes.
