Serves: 2
Oven Temp: 160C/Gas mark 3
Method
- First dice the beef into bite size pieces, place in hot casserole dish with some oil
- Brown the beef all over, this should take 2 – 3 minutes
- Next add all the diced vegetables, barley and tomato puree
- Cook for about 5 minutes, but be careful not to let it stick to the bottom of the pan
- Deglaze the casserole dish with the local ale and bring to the boil
- Pour in the beef stock and cover
- Allow to simmer for 2-3 hours until the meat is tender, and the stew has thickened
- Finish with freshly chopped herbs and serve with warm bread and butter
Ingredients
- 300 g Braising Steak
- 1 tbsp Tomato puree
- 750-1000 ml Beef stock
- 250 ml Local ale
- 150 g Barley
- 1 Carrot
- 1 Celeriac
- 1 Onion
- 10 g Parsley
- 100 ml Rapeseed oil
- Pinch of good quality salt
- 2-4 slices Fresh bread
- Softened butter (optional)