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Chef John's Beef and Barley Stew
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Prep Time:
30 minutes
Cook Time:
200 minutes
Total Time:
230 minutes
Slow-simmered shank and veggies create Chef John's cozy beef barley soup, perfect for chilly days.
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
  • 0.66666668653488 cup diced celery
  • 0.66666668653488 cup diced carrots
  • 0.25 teaspoon dried rosemary
  • 1 bay leaf
  • 0.5 cup pearl barley
  • 1 tablespoon chopped fresh parsley, or to taste
  • 1 tablespoon freshly grated raw horseradish, or to taste
Instructions:
  • Generously sprinkle kosher salt and black pepper over the beef to enhance its flavor.
  • In a large pot set over high heat, sear the beef in hot oil until all sides are beautifully browned, approximately 10 minutes. Then, transfer the beef to a plate and set it aside.
  • Lower heat to medium and stir in the onion with a pinch of salt. Sauté until soft and translucent, about 4 to 5 minutes. Mix in garlic and sauté until fragrant, about 1 minute. Stir in tomato paste until brick red, around 2 to 3 minutes. Pour in broth and add celery, carrots, rosemary, and bay leaf.
  • Add the beef back to the pot with its juices, ensuring it is submerged in the cooking liquid. Simmer, then lower the heat, cover, and cook until the beef is tender, about 2 to 3 hours.
  • Transfer beef to a spacious bowl. Add barley to the cooking liquid in the pot, bring to a simmer, and cook for about 45 minutes until barley is tender.
  • Add the beef back to the pot and cover to heat through for about 10 minutes. Season with salt, then serve the stew in bowls, garnishing with parsley and horseradish.

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