Denise says:

I have used some wonderful rustic ingredients in this really tasty winter stew. It would also work well if it is cooked like cholent in a very slow oven!

Silverman's stewing beef is of a particular high quality and the slow, low cooking subsequently produces the very best succlulent meat.

Pearl barley is one of the oldest cultivated cereals - we use the polished grain with the husk removed. I have also added whole chestnuts, which you can buy cooked and peeled to make life a lot easier. The finest chestnuts are hand selected, gently roasted and vacuum packed to retain their optimum flavour and texture.


Preparation Time: 30 minutes
Cooking time: 2 hours
Serves 6

Ingredients:

900g (2lb) stewing beef – cubed
2 tablespoon vegetable oil – for frying
300g shallots - peeled
200g Whole chestnuts – cooked and peeled
225g Pearl barley
225g Button mushrooms
3 carrots – peeled and roughly chopped
560g (1 ¼ lb) small potatoes peeled and quartered
1.1 litres ( 2 pints) Beef stock
Bunch of thyme
2 bay leaves
300ml (1/2 pint ) red wine
Salt and freshly ground black pepper

Garnish
Bunch of Parsley

Method

1)Heat the oil in a large saucepan and sauté the meat in batches until it is brown. Remove and set aside.
2)Sauté the shallots and button mushrooms for 2 minutes.
3)Add the potatoes, carrots, beef stock, thyme, bay leaves, red wine, pearl barley, chestnuts and browned meat and season.
4)Bring the stew to the boil and then simmer for 1 ¾ hours.

To serve the stylish way: Serve in large bowls with crusty bread or rice. Garnish with sprigs of parsley.
Tagged in: Ashkenazi, Beef, Meat, Shabbat, Yom Tov