Beef and Barley Stew

Preparation Time:30 minutes
Cooking Time: 2 hours
Serves: 6 people

I have used some wonderful rustic ingredients in this really tasty winter stew. It would also work well if it is cooked like cholent in a very slow oven!

Pearl barley is one of the oldest cultivated cereals - we use the polished grain with the husk removed. I have also added whole chestnuts, which you can buy cooked and peeled to make life a lot easier. The finest chestnuts are hand selected, gently roasted and vacuum packed to retain their optimum flavour and texture.

Ingredients

• 900g (2lb) stewing beef – cubed
• 2 tablespoon vegetable oil – for frying
• 300g (11oz) shallots - peeled
• 200g (7 oz) Whole chestnuts – cooked and peeled
• 225g (8 oz) Pearl barley
• 225g (8 oz) Button mushrooms
• 3 carrots – peeled and roughly chopped
• 560g (1 ¼ lb) small potatoes peeled and quartered
• 1.1 litres ( 2 pints) Beef stock
• Bunch of thyme
• 2 bay leaves
• 300ml (1/2 pint ) red wine
• Salt and freshly ground black pepper

To Garnish
Bunch of Parsley

Method
1) Heat the oil in a large saucepan and sauté the meat in batches until it is brown. Remove and set aside.
2) Sauté the shallots and button mushrooms for 2 minutes.
3) Add the potatoes, carrots, beef stock, thyme, bay leaves, red wine, pearl barley, chestnuts and browned meat and season.
4) Bring the stew to the boil and then simmer for 1 ¾ hours.

To serve the stylish way: Serve in large bowls with crusty bread or rice. Garnish with sprigs of parsley.


For more information about my recipes or to book onto the latest cookery class call 0845 108 22 68 or click into www.jewishcookery.com


For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD

Telephone - +44 (0)1923 836456, Fax - +44 (0)1923 826180
E-Mail - denise@jewishcookery.com