Chef John'S Beef And Barley Stew Recipe

Name: Chef John'S Beef And Barley Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 thick slices beef shank; kosher salt and ground black pepper to taste; 1 tablespoon vegetable oil; 1 large onion, diced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 4 cups chicken broth, or more as needed; 2/3 cup diced celery; 2/3 cup diced carrots; 1 bay leaf; 1/4 teaspoon dried rosemary; 1/2 cup pearl barley; 1 tablespoon chopped fresh parsley, or to taste; 1 tablespoon freshly grated raw horseradish, or to taste

Servings: persons

2 thick slices beef shank
kosher salt and ground black pepper to taste
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
4 cups chicken broth, or more as needed
2/3 cup diced celery
2/3 cup diced carrots
1 bay leaf
1/4 teaspoon dried rosemary
1/2 cup pearl barley
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon freshly grated raw horseradish, or to taste

1
Season beef all over with kosher salt and black pepper.
2
Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
3
Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
4
Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
5
Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
6
Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 thick slices beef shank, kosher salt and ground black pepper to taste, 1 tablespoon vegetable oil, 1 large onion, diced, and more.

Yes, Chef John'S Beef And Barley Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef John'S Beef And Barley Stew

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