Beef & Barley Stew

This is a proper, old‑fashioned stew. Chunks of beef, pearl barley, and root vegetables in a rich, savoury broth. It’s the ultimate batch‑cook meal: it improves after a day in the fridge, and it freezes perfectly. A bowl of this on a cold evening is pure comfort.

Ingredients (Serves 6–8):

• 1 tbsp olive oil
• 500g stewing beef, cut into chunks
• 1 onion, chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 2 garlic cloves, crushed
• 1 tbsp tomato purée
• 1 tsp dried thyme
• 100g pearl barley
• 1.2 litres beef or vegetable stock
• Salt and pepper

Method:

1. Heat the oil in a large pot. Brown the beef in batches. Remove to a plate.
2. Add the onion, carrots, and celery. Cook for 8–10 minutes. Add the garlic, tomato purée, and thyme. Cook for 1 minute.
3. Return the beef to the pot. Add the pearl barley and stock. Bring to a gentle simmer.
4. Cover and cook very gently for 1.5–2 hours, until the beef is fall‑apart tender and the barley is soft. Season generously.

Why it’s gut‑friendly: Pearl barley is a beta‑glucan powerhouse, feeding beneficial bacteria. Beef provides collagen if you use a cut with some connective tissue. The long, slow cooking makes everything easy to digest.

Freezing: Portion into containers, cool, and freeze. Reheat gently on the hob.