This is the perfect recipe to use a cheaper cut of meat. The longer cooking time will make the meat tender and delicious.
1 tbsp sunflower oil
900g stewing beef, cut into large chunks
2 medium onions, sliced
5 carrots, sliced into chunks
1 tsp mixed herbs
100g pearl barley
850ml beef stock
6 medium potatoes, cut into chunks
1 small knob of butter
3 spring onions (optional)
1. Heat the oil in a large pot. Cook the beef for six minutes until brown on all sides.
2. Remove the meat with a slotted spoon and add the onions, carrots and herbs to the pot, then cook for about five minutes until softened.
3. Return the meat to the pot, stir in the pearl barley, pour over the stock, then bring to a simmer.
4. Sit the chunks of potato on top of the stew, cover and simmer for about one and a half hours until the potatoes are soft and the meat is tender.
5. The stew can now be chilled and kept in the fridge for two days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with spring onions and serve.