Many pleasure boats on Britain’s inland waterways are based on old, working narrowboats and are beautifully painted with roses and castles. Among these are the class known as ‘Barney’ boats with charming names as ‘Watershrimp’, ‘Cushie Butterfield’ and ‘Rambling Rose’
Barney Boat Stew
Equipment
- 1 Thermal Cooker
Ingredients
- 2 Ibs. lean pork
- Seasoned flour
- 1 pint vegetable stock
- ½ - 1½ teaspoons yeast extract
- 2 large onions chopped
- 1 large parsnip diced
- 1 large leek thinly sliced
- 8 oz. mushrooms sliced
- 2 sticks celery medium sliced
- 1 red or yellow pepper de-seeded and cut into strips
- 2 teaspoons mixed dried herbs
- 2 tbsp Rapeseed Oil
- Salt and pepper
Instructions
- Toss the meat in the seasoned flour.
- Put the Inner Pot on a medium heat.
- Add 2 tablespoons of oil in the inner pot and fry the meat until browned all over.
- Add the onions, celery, parsnip, leek and red pepper. Give everything a bit of a mix.
- Add vegetable stock, yeast extract and pour over the water
- Add the sliced mushrooms and make sure they are covered by the water.
- Put on the Inner Pot lid and bring to the boil.
- Once boiling turn off the heat and place the Inner Pot into the Insulated Outer Container.
- Shut the lid and leave to cook for a minimum of 2 hours but longer will be better.