Beef and Barley Stew

Instructions

1. 1

   Cut beef chuck into 3cm cubes and season with salt and pepper.

2. 2

   Heat olive oil in a large heavy-based pot over high heat. Brown beef in batches, then set aside.

3. 3

   Reduce heat to medium. Add onion, carrot and celery, cook for 5 minutes until softened.

4. 4

   Add garlic and tomato paste, stir for 1 minute.

5. 5

   Return beef to pot. Add beef stock, pearl barley, bay leaves and thyme.

6. 6

   Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours until beef is tender and barley is cooked.

7. 7

   Stir in frozen peas in the last 5 minutes.

8. 8

   Season to taste and serve with crusty bread.