Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Round steak - or stew

  2. Steak

  3. 3 Carrots (medium)

  4. 3 Parsnips (medium)

  5. 1/2 cup 118ml Barley - pearled

  6. 8 Potatoes

  7. Stock or soup mixture (beef OR oxtail)

  8. Salt

  9. Pepper

  10. Mixed herbs

Instructions Jump to Ingredients ↑

  1. Boil some water in a large saucepan, sufficient to cover the meat and have approx 1" left above. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 minutes).

  2. Add the peeled whole potatoes and some stock/soup mixture or cornstarch to thicken, keep the mixture simmering and stir occasionally, after about 1 hour from start-time taste and check the potatoes.

  3. If it tastes ok then its done. Remember the best stews are left on for a long time 1 1/2 hrs or more.


Send feedback