Beef broth with homemade bread

Method

1. For the beef broth: heat the oil in a large pan or casserole over a medium-high heat and fry the bacon for 3 minutes until browned. Remove with a slotted spoon and place into a large bowl.

2. Add the beef to the same pan and fry for about 5 minutes until a dark brown colour on all sides (you may need to do this is two batches to avoid overcrowding the pan). Remove with a slotted spoon and add to the bacon.

3. Tip the onions into the pan, reduce the heat to medium and sweat the onions for 5-10 minutes until softened and translucent, but not browned.

4. Return the beef and bacon to the pan, along with any juices that have collected in the bowl then tip in the carrots, bay leaves and thyme.

5. Cover with the stock, season with salt and pepper and bring to the boil. As soon as it comes to the boil, reduce the heat and simmer very gently for 2-3 hours. Add a splash of water during cooking if necessary to prevent it from drying out.

6. Stir in the pearl barley and simmer for a further hour. Finally, add the potatoes and cook for 30 minutes or until the potatoes are tender.

7. Taste for seasoning and serve with hunks of homemade bread to mop up the juices.

8. For the bread: pile the flour onto a clean work surface, mix in the salt then make a large well in the centre. Pour half the water into the well, then sprinkle in the sugar and yeast and mix into the water.

9. Gradually mix the flour into the wet ingredients, bringing the flour into the centre until all the liquid has been incorporated. Add enough of the remaining water to form a soft but not sticky dough.

10. Lightly flour your hands then knead the dough for 5 minutes until it’s smooth and elastic.

11. Lightly flour the top of the dough and tip into a bowl, flour-side down. Cover with a clean tea-towel or cling film and set aside in a warm place to prove for about half an hour, or until doubled in size.

12. Once the dough has doubled in size, scrape it out of the bowl onto a lightly floured work surface and knead it briefly for about 30 seconds to knock out the air.

13. Shape the dough as required and place in the centre of a floured baking tray. Cover with a clean tea-towel or cling film and set aside to prove for about half an hour, or until doubled in size once more.

14. Preheat the oven to 220C/Gas 7.

15. Bake the bread in the oven for 30-40 minutes, or until golden brown. To check it’s cooked, turn onto a wire rack and tap the bottom of the loaf - if it sounds hollow, it's done.