Beef & barley stew

• Diced beef (for stewing)400g
• Pearl barley100g
• Carrots300g
• Brown onions150g
• Celery2 sticks
• White potatoes400g
• Stock cubes2 cubes
• Dried mixed herbsstore cupboard1 tsp (3g)
• Tomato puree1 tbsp (15g)

Plus salt and pepper. About £5.06 for the amounts used.

Method

1. 1

   Heat the oven to 180°C (160°C fan, gas 4).

2. 2

   Brown 400g diced beef in a little oil in an ovenproof casserole, then remove. Fry 1 chopped onion and 2 sticks of celery, sliced, for 5 minutes, then stir in 1 tbsp tomato puree.

3. 3

   Return the beef with 300g carrots and 400g potatoes cut into chunks, 100g rinsed pearl barley, 1 tsp mixed herbs and 2 stock cubes dissolved in 1 litre boiling water.

4. 4

   Bring to a simmer, cover and cook in the oven for 2 hours until the beef and barley are tender. Season.

5. 5

   Tip: this works well in a slow cooker, on low for 7-8 hours. Use the rest of the celery in another meal or a soup.