Ale. English Mustard. Diced beef. The perfect stew for Paddy’s Day.
Make sure you get a nice dark ale
COOKING TIME (INCLUDES PREPARATION TIME): 3 HOURS 30 MINUTES
- 600g of Diced Beef - £5.00
- Coleman’s English Mustard - £0.85
- 500g of Pearl Barley - £0.55
- Celery - £0.55
- 3 Carrots - £0.18
- 2 Onions - £0.32
- 1 Large Swede - £1.00
- Chicken Stock - £0.30
- Thyme - £0.70
- 440ml Ale - £0.55
- Total Cost – £10.00 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Preheat your oven to 150°C/ 302°F
- Cut your onions, carrots, celery and swede into big chunks.
- Put onions in a deep set pan. Fry for 1 minute, and then add your diced beef. Fry the beef until it starts to brown, on a medium-high heat.
- When the beef has browned, add the swede, celery and carrots. Mix them about, and then pour in your ale. Add about 600ml of chicken stock, or enough to just cover the meat and vegetables.
- Spoon in two heaped teaspoons of mustard. Add a couple of sprigs of thyme, some salt and pepper, and then pop on the lid and place the pan in the oven for 3 hours.
- 20 minutes before the stew is finished, place 1 part pearl barley (100g each) and 3 parts water into a pan. Crumble in a stock cube, and boil until soft.
- Take the stew out the oven, and add a few fresh thyme leaves. Serve with the pearl barley. Make sure you have the English mustard on the table to accompany the meal!
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