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Beef Stew

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Ingredients

700 g g diced beef steak diced beef steak
(cut any larger pieces in half)
1 tbsp tbsp oil oil
1 packs pack casserole mix casserole mix
2 garlic garlic
(crushed)
1 tbsp tbsp flour flour
250 ml ml beef stock beef stock
(made with 1 cube)
2 tbsp tbsp Worcestershire sauce Worcestershire sauce
2 tbsp tbsp tomato purée tomato purée
330 ml ml whiskey cask beer whiskey cask beer
75 g g pearl barley pearl barley
2 bay leaves bay leaf
1 handfuls handful parsley parsley
(chopped)
salt salt
peppers pepper

Hearty beef, beer and barley stew

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3:20 h
(37)

Method

Claire Jessiman’s beef and barley stew makes a hearty, warming winter dish. If you’d prefer to use a slow cooker simmer the dish for 8 hours on low. Enjoy with a glass or two of our Bordeaux Supérieur for the perfect wine pairing.

  1. Place a large casserole on the hob at a medium heat. Add the oil and, when it’s sizzling, brown the beef in batches. Remove with a slotted spoon and set aside
  2. Slice the potatoes from the casserole mix in half and add them to the casserole dish along with the remaining vegetables and crushed garlic. Stir thoroughly to coat in the oil and beef juices and cook gently for a couple of minutes
  3. Return the beef to the pan along with the flour and season with salt and pepper. Stir together well until the flour is incorporated
  4. Mix together the stock, Worcestershire sauce, tomato purée and beer in a jug.
  5. Add the liquid mixture to the stew followed by the barley and bay leaves
  6. Stir well and bring up to the boil. Put the lid on, turn down the heat to low and either simmer slowly on the hob or place in an oven preheated to 200°C/180°C fan/gas mark 6. Cook for 2-3 hours, or until the meat falls apart easily
  7. Before serving, remove the bay leaves and adjust seasoning to taste, if required. Garnish with chopped parsley