Sometime you want something with plenty of laters and slow cooking ,thankfully our overflowing freezer steps in when time is short, I feel desperately organised getting a lump of brown something or other out in the morning to find by the evening it has defrosted to reveal a delicious ste.
One night this week a beef and ale stew revealed itself. Thankfully stew only seems to improve with age often better the day after cooking . Here served poured over some sauteed kale, nuggets of barley soaked in meaty gravy, it had me licking my lips and rolling my finger around the bowl.
Beef , Barley & Ale Stew
400g of Beef Brisket chopped into cubes
3 medium carrots roughly chopped
1 large onion roughly chopped
1 large leek
2 cloves of garlic finely chopped
1 bay leaf
500ml dark ale
1 pint of beef stock
Dash of worcesterhire sauce
Several handfuls of pear barley
2 bays leaves
1 sprig of rosemary
Salt and Pepper
- Season the beef with salt and pepper
- In a heavy bottomed casserole dish, fry the beef in a little oil until brown.
- Add the onion , garlic and carrots. Cook until beginning to soften
- Pour in the ale , stock and barley
- Bring to a gentle simmer and add the herbs and worcestershire sauce
- Cover and place the stew into the oven at 160degC for two hours until the meat is tender.