Winter Warming Beef Stew with Pearl Barley

Stewing steak approx 1 pound  (500 grams)
Pearl barley 2oz (50 grams)
1 ½ chicken-stock cubes
1 pint of water
1 large onion, finely chopped
3 large carrots
2 sticks celery
Plain flour - for coating the meat.
Salt and pepper
Bouquet garni or thyme, bay leaf and parsley
Cooking oil.

Pre heat oven to 180 degrees.

Cut the beef into cubes and trim off any fat or gristle. Pour some flour onto a plate, season and then coat the cubed meat in it.

Fry the cubed coated meat in pan until it is sealed and then transfer to a large casserole dish.

Then fry the onion in the same pan. When onions are soft transfer to the casserole with the meat.

Add the chopped carrot and pearl barley to the casserole.

Boil the water, dissolve the stock cubes and add to the mix.

Add the bouquet garni or, simply a sprig of chopped thyme (or tsp of dried thyme).

You may need to top up the water because the pearl barley absorbs a lot so do keep an eye on your water level.

Place in oven and cook for about an hour. After an hour stir and add the chopped celery sticks and top up with water if necessary.

Cook for another hour and it should be ready to serve.

If the meat is not tender give it another half an hour or so. Serve with potatoes (or oven baked Jacket Potatoes) and green veg or simply with crusty bread.