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