Beef And Barley Stew
Beef and Barley Stew is a hearty, wholesome dish that has been a comforting staple for generations. Known for its rich, savory broth and tender chunks of beef, this stew combines the earthy flavor of barley with vegetables to create a satisfying meal.
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
Instructions
- Collect all the necessary ingredients before you begin, ensuring you have everything on hand for a smooth cooking process.
- Sprinkle kosher salt and black pepper generously over the beef, coating it evenly to enhance the flavor.
- Heat oil in a large pot over high heat. Add the beef and cook, turning occasionally, until browned on all sides, about 10 minutes. Once browned, remove the beef and set it aside on a plate.
- Lower the heat to medium and add the onion to the pot with a pinch of salt. Sauté, stirring occasionally, until the onion softens and becomes translucent, about 4 to 5 minutes. Add the garlic and cook for an additional minute, stirring until fragrant.
- Stir in the tomato paste and cook, stirring frequently, until it deepens to a rich brick red color, about 2 to 3 minutes.
- Pour the broth into the pot, allowing it to blend with the other ingredients and create a flavorful base for the stew.
- Stir in the celery, carrots, rosemary, and bay leaf, letting their aromas infuse the broth and enhance the dish’s depth of flavor.
- Add the browned beef back into the pot along with any juices that have collected on the plate, pressing the meat down so it’s fully submerged in the cooking liquid.
- Bring the mixture to a simmer, then lower the heat to low. Cover the pot and let it cook for 2 to 3 hours, until the beef is tender enough to be easily pierced with a fork. Once done, transfer the beef to a large bowl.
- Add the barley to the cooking liquid in the pot, bring it to a simmer, and cook for about 45 minutes, or until the barley becomes tender and absorbs the flavors.
- Add the beef back into the pot, cover, and simmer for about 10 minutes until everything is heated through. Season with salt to taste.
- Scoop the stew into bowls and top with a sprinkle of fresh parsley and a dollop of horseradish for an added burst of flavor.