How to Make Chef John's Beef and Barley Stew - A Step-by-Step Guide

When it comes to hearty and comforting meals, beef and barley stew is a classic that never fails to satisfy. This savory and filling dish is perfect for chilly nights when you want to warm up with a bowl of something delicious and nourishing.

Chef John's beef and barley stew is a recipe that has been perfected over time, resulting in a dish that is rich, flavorful, and deeply satisfying. The combination of tender beef, chewy barley, and a medley of vegetables creates a stew that is both c...

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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
  • ⅔ cup diced celery
  • ⅔ cup diced carrots
  • ¼ teaspoon dried rosemary
  • 1 bay leaf
  • ½ cup pearl barley
  • 1 tablespoon chopped fresh parsley, or to taste
  • 1 tablespoon freshly grated raw horseradish, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 3 hrs 20 mins
  • Total Time: 3 hrs 50 mins
  • Servings: 4

  • Season beef all over with kosher salt and black pepper.
  • Heat oil in a large pot over high heat. Cook beef in hot oil until browned on all sides, about 10 minutes. Transfer beef to a plate; set aside.
  • 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. Add garlic; cook and stir until fragrant, about 1 minute. Add tomato paste; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour in broth. Add celery, carrots, rosemary, and bay leaf.
  • Return beef with any accumulated juices to the pot; push beef down to cover with cooking liquid. Bring to a simmer, then reduce heat to low. Cover the pot and cook until beef is fork tender, 2 to 3 hours.
  • Remove beef to a large bowl. Pour barley into cooking liquid in the pot; bring to a simmer and cook until barley is tender, about 45 minutes.
  • Return beef to the 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.
  • Nutrition

    339 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 57mg
    • Sodium: 1200mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 25g
    • Vitamin C: 11mg
    • Calcium: 64mg
    • Iron: 4mg
    • Potassium: 656mg