Beef Stew with Dark Beer and Pearl Barley | Tender Autumn Classic

Trim the beef shank, cut it into 3-4 cm cubes, then season thoroughly with salt and pepper. Finely chop the onion and garlic, and slice the cleaned carrots into rounds.

Rinse the pearl barley thoroughly under cold water in a sieve, then drain well.

Heat the lard in a heavy-bottomed cast-iron pot or deep skillet. Over high heat, sear the beef cubes in batches for 5-6 minutes until a nice golden-brown crust forms on them. Remove the browned meat to a plate.