Hearty beef, beer and barley stew

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