Heat a large saucepan up over a medium high heat. Add in the vegetable oil. Add the onion and fry for a few minutes, stirring occasionally until softened. Add in the beef. Brown off on all sides and season with plenty black pepper and a generous pinch of sea salt. Stir.

Next add the carrots. Stir through. Add the dried thyme and bay leaves. Pour over half (600ml), of the beef stock. Bring to a vigorous simmer and after ten minutes, skim off any foam that rises to the top, add the lid to the saucepan. Simmer for 20 minutes.

Add in the pearl barley and stir through. Add the lid to saucepan again. Simmer for a further 20-25 minutes, returning and stirring occasionally until the stock has reduced down and the veg and beef is becoming more tender. Turn down the heat so the stew is at a gentle simmer. Add the diced potatoes and here, add the remaining stock (600ml), to loosen the sauce up again.

Continue to simmer with the lid on for another 20 or so minutes until the potatoes are cooked through and the pearl barley is tender. Add in the peas. cook for a further minute. Add a few dashes of Worcester sauce for extra flavour. Turn off the heat. The stew should now be lovely and thick, if not simmer a little longer until reduced further. Season further to taste then serve up and enjoy. Perfect with crusty buttered bread. :)