1. In a large heavy bottomed frying pan add enough olive oil for frying
2. Heat the pan until smoking then add the diced steak and season with salt, pepper and mixed herbs
3. Cook until well browned
4. Add diced onion and garlic and cook for further 5 minutes stirring regularly, turn down the heat to medium and allow to cook for at least 10 minutes
5. Add enough water to completely cover the meat, bring it to the boil and SIMMER for AT LEAST 3 hours
6. After 3 hours add the diced carrot, swede and potato and top up with enough water just cover all ingredients
7. In a separate large pan add the pearl barley and cover with water and bring to the boil – then simmer for 30 minutes and drain
8. Bring the pan to the boil, add the pearl barley, and SIMMER for 40 minutes, until the vegetables are tender but not over cooked
9. Adjust the seasoning
10. IF REQUIRED to add thickness to the sauce, follow the manufacturer’s instructions for the gravy granules

• This recipe benefits from a long cook. Try preparing the vegetables the day before so you can start the cooking process as soon as you get in

Barley