Instructions

1. Heat a little oil in a large casserole dish or lidded saucepan. Season the beef with salt then cook until it changes colour on each sides, then transfer to a plate.
2. Sauté the onion and garlic until soft.
3. Put back the beef, pour over the broth, beer & wine then add the spices, tomato paste, sugar (or honey), celery, Worcester sauce and Angosturas (if used).
4. Bring to the boil then add the carrots and potatoes (whole!)
5. Simmer over a very low heat for about 2½ hours. It's ready when the beef is soft and the vegetables are tender (but not too soft!) and the sauce is thick and smooth.
6. If you use the pearl barley and other root vegetables: Add these to the stew after 1½ hours of cooking. Make sure there is enough liquid in the pan for the pearl barley to swell - add more stock if it looks too sticky.
7. Before serving, discard the bouquet garni and celery then, in the pot, roughly slice the potatoes and carrots into chunks.
8. Serve with crusty bread.