Short Rib And Barley Stew Recipe

Name: Short Rib And Barley Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless beef short ribs, cut into 1-inch chunks; Kosher salt and freshly ground black pepper; 2 tablespoons canola oil; 2 medium carrots, split in half and sliced into 1/2-inch chunks (about 1 cup); 2 medium ribs celery, split in half and sliced into 1/2-inch chunks (about 1 cup); 1 large onion, finely diced (about 1 1/2 cups total); 1/2 teaspoon Marmite*; 1 teaspoon soy sauce; 2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons); 1 tablespoon tomato paste; 1 quart low-sodium chicken broth (preferably homemade); 1 (14.4) ounce can whole peeled tomatoes, drained and roughly chopped; 1 cup pearl barley; 2 bay leaves; 4 cups loosely packed kale leaves, roughly torn

Servings: persons

2 pounds boneless beef short ribs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
2 medium carrots, split in half and sliced into 1/2-inch chunks (about 1 cup)
2 medium ribs celery, split in half and sliced into 1/2-inch chunks (about 1 cup)
1 large onion, finely diced (about 1 1/2 cups total)
1/2 teaspoon Marmite*
1 teaspoon soy sauce
2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
1 tablespoon tomato paste
1 quart low-sodium chicken broth (preferably homemade)
1 (14.4) ounce can whole peeled tomatoes, drained and roughly chopped
1 cup pearl barley
2 bay leaves
4 cups loosely packed kale leaves, roughly torn

1
Preheat oven to 300 ish
2
1
3
Season short ribs with salt and pepper and toss in a large bowl to coat. Heat the oil in a Dutch oven or large saucepan over high heat until smoking. Add the beef and cook without moving until well-browned on first side, about 5 minutes. Stir beef and continue cooking, stirring occasionally until browned all over, about 10 minutes total, reducing heat if bottom of pan begins to burn. Return meat to bowl and set aside.
4
2
5
Return pan to medium-high heat and add carrots, celery, and onion. Cook, stirring frequently until vegetables begin to brown, about 4 minutes total. Add marmite, soy sace, garlic, and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
6
3
7
Add broth and scrape up browned bits from bottom of pan with wooden spoon. Add tomatoes, barley, and bay leaves. Return beef to pot. Increase heat to high and bring to a boil.
8
4.
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place in oven with lid for about 2 hours or until meat is tender (check every 30 min or so). s Stir in kale leaves and cook, stirring constantly until wilted, about 2 minutes. Season to taste with salt and pepper. Serve immediately, or for best flavor, chill and refrigerate in a sealed container for up to 5 days.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 pounds boneless beef short ribs, cut into 1-inch chunks, Kosher salt and freshly ground black pepper, 2 tablespoons canola oil, 2 medium carrots, split in half and sliced into 1/2-inch chunks (about 1 cup), and more.

Yes, Short Rib 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.

That's it — enjoy your meal!

Short Rib And Barley Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions