Beef, Mushroom & Barley Stew-serves 6-8

This stew is much better the next day, when the flavours have had time to infuse.

Ingredients:

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

water

Method:

  • 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.

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