Beef, porter and barley stew

Preparation info
  • Makes about hearty

    6 portions

    • Difficulty


Appears in

By Signe Johansen

Published 2018

  • About

Affectionately known as The Great British Stew in our family, this winter warmer requires only a little preparation and a few hours in the oven. Barley thickens the broth and adds a wonderful chewiness to the dish, but you can leave it out if you prefer. As is always the case with a stew, this tastes even better the next day.


  • 1 kg stewing cut of beef (shin, skirt or chuck), cut into 2.5cm cubes and patted dry
  • 3–4 tbsp light oliv


Preheat the oven to 150°C/gas mark 1.

Season the beef. Heat 1 tablespoon of the oil in a cast-iron casserole over a medium heat and fry the beef in batches (2–3 batches, depending o