Scottish Cooking, Beef Stew

1 1/2 lbs stewing beef
1/2 cup beef stock
1/2 cup pearl barley
2 turnips diced
2 lbs new potatoes
3 carrots sliced
Salt Pepper
1 sprig rosemary chopped
1/2 teaspoon thyme

Cover the meat with water and bring to the boil. Lower heat and simmer, put in the sliced carrots and neeps, add herbs, salt and pepper to taste, simmer for 1 hour. Add the new potatoes and barley and cook for 1 more hour. Mix 2 tablespoons cornflour to 1/2 cup cold stock, add to the stew and cook until thickened.
Serves 4-6

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