A Blast from the past

30% headed in to work early this morning, as she wanted to get ahead with a new service that is likely to be needed without delay.

As she left she pointed to a thawing pack of stewing beef and "suggested" that I might like to use it as a basis for tonight's dinner.

Now, many years ago I used to cook a mean beef stew, but that was a long time back and the details of the recipe were a little hazy. I wandered over to the cupboard that houses the cook books, but could find no sign of the little pamphlet that documented this culinary treasure.

I was left with no option and simply had to wing it. This is what I did ...

Beef Stew

1kg Stewing Beef (cubed)
3 medium onions (chopped)
4 carrots (sliced)
2 heaped dessert spoons of flour
Salt and black pepper
1 pint of Chicken stock
3-4 tsp Worcester Sauce
3 or 4 Bay Leaves
3-4 tsp Dried Thyme
2 handfuls of Pearl Barley

1.  Coat the beef in the seasoned flour and brown in a frying pan
2.  Once browned, remove the beef and set to one side
3.  Add the carrots and onions to the frying pan, adding more oil if necessary
4.  Saute the carrots and onions for 5 - 10 minutes until they start to soften
5.  Add the stock, Worcester Sauce, Bay Leaves and Thyme to the pan and bring to the boil
6.  Add the beef to the simmering pan of carrots and onions
7.  Add the contents of the pan to a slow cooker and cook on low setting for 6 hours. Add a little extra stock or water if the gravy needs thinning
8.  a couple of handfuls of pearl barley can be added two hours before the stew is to be served, if desired

At seven thirty dinner was served and, what can I say ... "I've still got it".