Beef stew

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This simple, delicious beef stew requires long, slow cooking so that the meat melts in the mouth.

It is essential to use stewing or braising steak for this. Frying steak would dry out during cooking.

Despite the long cooking time, the actual preparation is quick and easy. The long slow cooking ensures the meat is very tender, and creates a rich gravy.

Pearl barley is a nice addition which helps to thicken the gravy and make the stew more filling. It doesn't matter exactly how much you add, but remember it swells during cooking. A small handful is usually about right.

Ingredients

750g braising steak
Small amount of vegetable oil
1 medium onion, diced
2 carrots, sliced thickly
Pearl barley
Salt and pepper to taste

Method

  1. Cut the steak into 3cm cubes, trimming any fat or gristle.

  2. Heat a heavy pan, and fry the meat for a couple of minutes to brown all sides. If necessary, fry the meat in batches.

  3. Return all the meat to the pan, add the onions, and fry for a few more minutes until the onions are soft. Lower the heat is necessary, to avoid burning the onions.

  4. Add enough boiling water to cover the meat, then add the carrots and barley. Cover and simmer for 2 to 3 hours, until the meat is very tender. Top up with more boiling water if necessary.

  5. When cooked, season to taste with salt and ground black pepper.

The stew can be served with simple potatoes and vegetables. Dumplings are also a good accompaniment.

The cooked stew also makes an excellent pie filling. Strain the meat an vegetables, with a small amount of the gravy, for the pie. Kep the rest of the gravy to serve with the meal.

This recipe is for 4 servings.