Description
A hearty and flavorful stew featuring tender beef, wholesome barley, and aromatic vegetables simmered to perfection.
Ingredients
Scale
- 8 thick slices beef shank
- Kosher salt and ground black pepper to taste
- 4 tablespoons vegetable oil
- 4 large onions, diced
- 16 cloves garlic, minced
- 8 tablespoons tomato paste
- 16 cups chicken broth (or more, as needed)
- 2 ⅔ cups diced celery
- 2 ⅔ cups diced carrots
- 1 teaspoon dried rosemary
- 4 bay leaves
- 2 cups pearl barley
- 4 tablespoons chopped fresh parsley
- 4 tablespoons freshly grated raw horseradish
Instructions
- Season beef shank with salt and pepper.
- Heat vegetable oil in a large pot over medium heat; sear beef until browned on both sides.
- Remove beef, then sauté onions and garlic until soft and fragrant.
- Stir in tomato paste, cooking until slightly caramelized.
- Add chicken broth, celery, carrots, rosemary, and bay leaves; return beef to the pot.
- Simmer for 2 hours, skimming fat as needed.
- Add pearl barley and cook for an additional hour or until barley is tender.
- Garnish with parsley and horseradish before serving.
Notes
Adjust salt and pepper to taste; stew can be frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 55mg
Keywords: Chef John’s Beef and Barley Stew