Ingredients
1 kg stewing beef or lamb
3 medium onions
0.5 kg carrots
4 sticks of celery
1 kg potatoes
450g frozen peas
1 teaspoon pearl barley
5 stems parsley
Pepper
Salt
0.5 teaspoon Yorkshire relish
4 beef or lamb stock cubes (or a rich stock)
Water to cover (approx 2 lt)
Method
1. Boil the water with the stock cubes in a large saucepan.
2. Cut and trim the meat into ~3 cm cubes and add to the boiling water.
3. Chop the onions roughly and add.
4. Slice the carrots into wheels and add.
5. Chop the celery into 3 cm lengths and add.
6. Add a little pepper and salt.
7. Add 0.5 tablespoon of Yorkshire relish.
8. Cover the saucepan and simmer until the meat is nearly tender.
9. Peel the potatoes and leave them quite large but of various sizes.
The smaller ones will break up and thicken the stew
nicely.
The larger ones will remain intact. Add the potatoes.
10. Add the peas, the pearl barley and the parsley
11. Add more water to cover if necessary.
12. Bring the water back to the boil and simmer until the potatoes
are cooked and starting to break up.
Cooking time : Approx 1.5 hours