1 1/2 pounds round steak or stew beef
3 medium carrots
3 medium parsnips
1/2 cup barley, pearled
Stock or soup mixture (beef or oxtail)
Salt and pepper
Boil some water in a large saucepan, sufficient to cover the meat and have approximately 1 inch left above. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/ diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 minutes).
Add the peeled whole potatoes and some stock/ soup mixture or cornflour (cornstarch mixed with cold water) to thicken. Keep the mixture simmering and stir occasionally; after about 1 hourr from start time, taste and check the potatoes.
Remember the best stews are left on for a long time, 1 1/2 hours or more.