Beef and barley Creole style

Special equipment • large cast-iron pan or flameproof casserole

Serves 8

2 1⁄2lb (1.1kg) chuck steak, cut into bite-size pieces

1 tbsp all-purpose flour

sea salt and freshly ground black pepper

3 tbsp olive oil

2 onions, finely chopped

6 celery ribs, trimmed and finely chopped

3 green peppers, seeded and finely chopped

2 tbsp red wine

2 tsp cayenne pepper

2 tsp ground coriander

2 tsp ground cumin

9oz (250g) pearl barley

4 cups hot vegetable stock

Method:

1 Preheat the oven to 300°F (150°C). Toss the meat in the flour and season with sea salt and freshly ground black pepper. Heat 2 tbsp of the oil in a large heavy-based pot, add the meat, and cook over medium heat, stirring frequently, for 8 minutes, or until lightly browned all over. Remove with a slotted spoon and set aside.

2 Heat the remaining oil in the pan, add the onions, celery, and peppers, and cook over low heat for 10 minutes, or until completely soft and almost mushy. Add the wine, increase the heat, and allow to bubble for a few minutes while the alcohol evaporates.

3 Stir in the spices, then season well with salt and freshly ground black pepper. Return the meat to the pan and add the pearl barley. Pour in the stock, bring to a boil, then cover and bake for 2 hours. Give it a stir halfwaythrough cooking and add a little hot water if it starts to look dry. Stir in the parsley and serve with crusty bread.

Cheat:

Use 2 tablespoons ready-mixed Creole spices in place of the cayenne, coriander, and cumin.

Beef and barley Creole style