Beef Stew

Location: Cradley Heath
Era: 1950s


  • Pearl barley
  • Fatty cuts of beef
  • Celery
  • Onion
  • Carrots
  • Bay Leaves
  • Butter
  • Plain Flour
  • Worcestershire Sauce
  • Stock cubes

Pop your chunky chopped up vegetables and bay leaves in a casserole dish with melted butter and gently cook until softened.

Add in your flour and cook gently for a couple of minutes.

Now add in your beef, pearl barley, Worcester sauce and stock cubes.

Add in enough water to cover and stir well, scraping the bottom of the dish for anything that has caught.

Cover and pop into the oven at 180c for at least 2.5 hours – until the meat is very tender.

Set aside to cool slightly before serving.