Beef, ale and barley stew recipe
Nothing says winter like a hearty beef stew. This one uses beer instead of wine, and the addition of the barley makes it a complete and satisfying meal.
- 2 tbsp olive oil
- 1kg chuck steak, cut into 3cm dice
- 2 brown onions, diced
- 2 cloves garlic, crushed
- 3 carrots, sliced
- 2 sticks celery, diced
- 2 bay leaves
- 1 stalk rosemary
- 1 cup pearl barley
- 330ml bottle pale ale
- 3 cups (750ml) beef stock
Preheat oven to 180°C (160°C fan-forced).
Heat oil in a large oven-proof saucepan or casserole dish over high heat. Season beef well with salt and pepper, then brown in batches. Remove to a plate.
Lower heat and add onion, garlic, carrots and celery and cook for 3 minutes, stirring well. Return meat to saucepan with herbs and barley. Pour over ale and allow to bubble up and simmer for 2 minutes.
Add stock, bring to the boil, then cover with a lid and place the saucepan in the oven. Cook for 1 1/2 hours until meat is tender. Add more stock or water if it is becoming too dry.
Serve with steamed green vegetables.
- Replace the beef stock with chicken stock for a slightly lighter stew.
- Barley soaks up a lot of liquid as it cooks so keep an eye on it to make sure it doesn't dry out. Add more water or stock if necessary. If you've cooked it ahead of time, you may need to add more liquid when you reheat the stew.
- Recipe by Greer Worsley, who blogs at Typically Red.
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