STEW WITH STEAK RECIPES

Steps:

• 1. Preheat the oven to 180ºC/gas 4.
  2. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
  3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
  4. Add a wineglass of water and deglaze the pan for 5 minutes.
  5. Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
  6. Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
  7. Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
  8. Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.

Steps:

• 1. If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
  2. Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
  3. Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
  4. Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
  5. Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
  6. Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
  7. Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
  8. Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.