Beef, Mushroom & Barley Stew-serves 6-8
This stew is much better the next day, when the flavours have had time to infuse.
1.5kg fairy steaks, sliced into fairly large pieces
2 onions, sliced
300g mushrooms, sliced
1 tsp smoked paprika
1 tsp sweet paprika
2 bay leaves
1/2 cup pearl barley
1/2 cup dry red wine
1 tbsp vegetable oil
Salt & pepper
Get a deep casserole dish on the hob and heat the oil.
Add the onions and a pinch of salt. Saute for a few minutes.
Add the steaks and brown for a few mins.
Add the mushrooms and fry for a further 4-5 mins.
Add the wine and let the alcohol burn off for 5 mins.
Add the paprika and stir well.
Fill the dish with water, add 2 bay leaves and a good amount of salt and pepper.
Bring to the boil, add the barley, then turn down the heat and simmer for about 45 mins, topping up with water if necessary during this time.
Taste the stew. Season as necessary. It needs a good amount of sea salt in my opinion! I sometimes leave this in the oven overnight on less than 100C. It gives it a wonderful deep flavour.
Serve with fluffy white rice.