Winner '13: Maria Hennessy

€10 FAMILY FAVOURITES, sponsored by Lidl

€10 FAMILY FAVOURITES, sponsored by Lidl
  • 2 tbsp of sunflower oil
  • 400g diced beef
  • 1 large onion, sliced
  • 3 medium carrots, sliced
  • 3 medium potatoes cut into chunks
  • 2 cloves of garlic, finely chopped
  • 1 litre of beef stock
  • 75g of barley
  • 1 tbsp of tomato purèe
  • 1 heaped tbsp of plain flour
  • Salt and pepper to taste
  • 1 tbsp of mixed dry herbs

  1. Preheat your oven to 160°C/140°C fan/gas mark 3. Put half of the sunflower oil in your casserole dish, on a medium heat, and brown your onions and garlic until lightly coloured.
  2. Meanwhile, add the remaining oil to a frying pan, and brown your beef cubes in batches before transferring to the casserole dish with the browned onions and garlic.
  3. Add the carrots and the tomato puree to the casserole dish and stir through, then let it cook for 2 minutes.
  4. Add the flour and stir through till everything's well coated. Then add the hot beef stock while stirring, and bring to a gentle simmer.
  5. Add the barley, potatoes, salt, pepper, and herbs. At this point the stock should just be covering all the ingredients. Add more water or stock if necessary and give a stir.
  6. Put the lid on and put on a low shelf in the oven.
  7. Cook for an hour, then take it out and give it a stir. It's down to personal choice how thick or thin you like your stew, so you can add more water or stock if you feel that it's too thick.
  8. Cook for about one hour more. The meat should be soft enough to break apart when you push it against the wall of the casserole dish.

Maria Hennessy

"My nan made a version of this but it's changed over the years and has since become my own. She didn't add flour and prefers it thin, but I love it thick. Once it's got lots of barley in it, I'm happy! It's a firm family favourite and I always think of my nan, who is now 94, when I make it!"

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