Beef Stew

A lovely winter warmer - beef stew with vegetables, pearl barley and lentils

based on 214 reviews

Ingredients for 4

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Ingredients
1 3/4	pint	water
14	ozs	braising steak
2	onions	onion (medium size, 160g each)
2	peppers	red pepper
4	fl. ozs	red wine
6 3/4	tablespoons	puy lentils
6 3/4	tablespoons	pearl barley
1	carrot	carrot
1	cube	stock cube (beef)
2 1/4	teaspoons	paprika
1 1/4	teaspoon	hot chili paste
3/4	teaspoons	salt
1	clove	fresh garlic (medium size, 3g each)
2	teaspoons	dried oregano
1/4	teaspoon	ground black pepper
1 1/4	fl. oz	olive oil
2	splashes	worcester sauce

Salt content: 0.2% (by weight, not counting salt in other ingredients)

Method

Step-by-Step Instructions

	Here are our ingredients. Coarsely chop the onions and peppers.
	Peel and cut the carrot (first longitudinal through the middle and then into slices).
	Now we marinate the beef with some Worcester Sauce ...
	... and a clove or garlic.
	Add some salt and pepper and let sit for half an hour.
	Fry the chopped onion in olive oil ...
	... and add the beef once the onions start to change colour.
	When the beef is brown, add the peppers and fry together for another couple of minutes.
	Then add your glass of wine and water just to barely cover the stew.
	This is what is known in gastronomic circles as a beef stock cube :-) - I love the Cameroonian expression "corrige maman" (freely translated as "correct your mum's cooking") for it - and that's what we will add here unless you have beef stock instead of the water...
	... and here comes the water that goes with the stock cube.
	Now it's time to add the dried spices (salt, pepper, paprika, oregano) ...
	... and the carrot.
	Now we add the pearl barley,
	the lentils ...
	... and the hot chilli paste if you want a bit of spiciness in your stew - you can leave that out if you'd rather not have it spicy. Put a lid on the saucepan and let the stew stew for two hours (or until the beef is tender). Do stir occasionally - you shouldn't have to add water but if it all gets soaked up by the barley and the lentils, please add some.
	Here served with some Spätzle.

5	I was told---Before you use / work with Lentils---You have to SOAK them...Is this TRUE...? MY-E-MAIL: rchislettsr@shaw.ca Name is: Reg
7	I'm pretty sure I have a ripece you'd prefer:Ingredients 1 ribeye steak (8-16 oz)1 can of gravy1 cup beef brothMethod:Mix gravy and broth and bring to boil in sauce panGrill Ribeye until medium rareSlice ribeye into 3/4 inch chunksPut ribeye chunks into warm bowl and pour in broth/gravy mixtureEAT.
10	looks great and im so going to try it
10	Love the pictures
10	Are the carrots first longitudinal through the middle and then into slices because they are bigger carrots?
10	Just made it. And it's truly delicious!
10	Fab recipe, tasty, easy to follow, I make extra and freeze it, then defrost it ready to heat up for when I get home from work. Don't normally like stew but this is yummy!
10	i like
10	canned liquid beef broth works well but use less water.
8	great step by step photos.
10	best stew recipe I have found on the internet. Thank youx
10	nice recipe and great presetation LOVE IT xxx
10	yummy
10	how long will a bottle of wine last when opened
10	I cook this often, a big hit with all the family:-), Thanks for providing the recipie:-)
8	Can't see the method on the website at the moment but I've cooked this before and it's great.
10	I LOVE THIS DISH CHANGED IT A BIT TOOK OUT THE LENTILLS AND ADDED SOME FAGALOTTI BEANS KIDNEY BEANS AND SERVED WITH BOILED POTATOES BEUTIFUL :)
9	Great!! Family love it. Very wholesome
9	Great!! Family love it. Very wholesome
9	I will try it this weekend and can buy the pasta fresh as living in Germany. Thanks, Steve
10	or if you want to go old fashioned you could just have water in a saucepen put all your vedgebales and meat in it and then just cook it there you have a old fashioned made stew and none of that stock cube or oxo cub or grazy stuff just water
7	Be handy to have a print so not having to pop back and fore kitchen & computer. Minor gripe. Thankyou for the recipe. I am cooking now. Fingers crossed.
8	Excellent. I will try it. Just bought braising steak, hope that will work. Is it necessary to soak the lentils? You are bookmarked. More please! If this works for me and my Russian wife, you may actually get 11 out of 10. R
10	Brilliant Thankyou very much,just about 2 attempt my first stew from scratch =)
10	Well detailed Android very helpful indeed, best site ever! Keep the good work up.
10	great in the slow cooker!
10	How long do pearl barley and red lentills last in the cupboard ?i can remember my old Mum using them forever
10	We've done this many times now and it is absolutely gorgeous. It brings silence to the dining table!
10	delicious will definetly make again
10	Try tomatoes and cider for stock. Always add mushrooms and mopre garlic. Dumplings and potato wedges as a side dish. Sod the diet!
10	looks good
8	thanks great help not sure bout spaetzle thoug mmm
8	This is very good thank you
10	nice work love the pics very helpful
10	Top stuff, helped me no end with the pictures, stew turned out brilliant!
10	pics very helpful - thanks! didn't have peppers - used parsnip instead
10	wooooow
10	hey found it really helpful ma!! AWESOME site... :) Keep it up... Mary Palaiti
10	This page is excellent
10	great there are pics too find that very helpful when trying oiut this dish thank you very tasty even if some maybe put off by the lentils , honestly give it a go ! , its tasty !
9	Really good stew and though spaetzle looks unappetising it is perfect for he stew - it contrasts with the spicyness and is good for moping up the liquid in it. The lentils and pearly barley good well too. Thanks
10	here it goes XD
9	great effort
9	thank you! I had some pearl barley, some stewing steak and a pack of seasonal veg (suede, turnip, carrot, cabbage, celery)and was wondering what to do with them. Found this recipe on the internet and roughly followed it, without the lentils or peppers. NO need for sambal or even the stock cube - the natural flavours of the other ingredients are just perfect. Left it to stew for about 2½ hours. Bloomin´ lovely!!
10	love it great to follow for this dum ass guy.
8	how can 1 go wrong -love the pictures
10	for a novice stewer this was very clear and easy to get to grips with.pity the spaetzle spoiled the finished look, apart from that brilliant.
9	I made this all the time - brilliant! (Not with the Spaetzle or Hot Chilli though) Best with Crusty Bread Thank you!
4	Completely overdone with seasoning (chilli paste is most unnecessary), Worcester sauce, salt, pepper and stock are more than enough unless making goulash. No idea why final picture was included as it looks like prison food. Also anyone who cant spare AT LEAST two hours to cook a stew need not bother as the slower the cook the richer the flavour
8	Easy to follow recipe for a sumptuous Beef Stew, I do agree,however that the final picture with the Spaetzle doesn´t look very appetising!