Braising beef simmered low and slow in dark ale with pearl barley stirred through, so the grain thickens the gravy as it cooks.
Prep
20 mins
Cook
2h 45m
Servings
6
Per serving
£2.35
Difficulty
medium
The barley does two jobs here - it bulks the dish out into more of a stew-and-a-starch in one pot, and it thickens the gravy naturally as it releases starch.
Toss the beef in the flour with seasoning. Heat the oil in a large flameproof casserole and brown the beef in batches, setting aside.
Add the onions, carrots and celery to the pot and cook for 8 minutes until softened.
Return the beef to the pot and pour in the ale, scraping up any browned bits from the base.
Rinse the pearl barley under cold water and add to the pot with the tomato purée, bay leaves and thyme. Dissolve the stock cube in 400ml boiling water and pour in.
Bring to a simmer, cover, and cook on a low heat for 2-2.5 hours, stirring occasionally, until the beef is tender and the barley is soft. Add a splash more water if it looks too thick.
Season to taste and serve in deep bowls.