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Poacher’s Pearl Barley and Ox Cheek Stew

Poachers choice_new label


Serves 6

Cook Time: 3 hours 45 minutes

100g pearl barley

4 tbsp vegetable oil

1 kg ox cheek, trimmed and cut into 3 - 4cm chunks

200g smoked bacon lardons

2 banana shallots, sliced

2 sticks of celery, finely chopped

2 carrots, finely chopped

2 tbsp plain flour

300ml Badger Poacher’s Choice Ale

300ml beef stock

400g can chopped tomatoes

2 garlic cloves, finely chopped

2 sprigs fresh rosemary, finely chopped

3 fresh bay leaves

1 tbsp red wine vinegar

Prep Time: 15 minutes


  1. Preheat the oven to 160C, fan 140C, gas 3.
  2. Heat 2 tablespoons of oil in a large casserole pot and brown the meat all over in batches. Remove and set aside.
  3. Add the remaining oil and brown the bacon, shallots, celery and carrots until golden and return the meat to the pot.
  4. Stir in the flour, before gradually stirring in the Badger poacher’s choice ale with the stock, followed by the tomatoes, garlic, herbs and vinegar and season.
  5. Bring to the boil, cover and place in the oven for 2 1/2 hours.
  6. Stir in the pearl barley and cook for a further hour until the meat is tender.
  7. Remove the bay leaves and serve with seasonal vegetables.

Perfect Pairings

Goes great with: