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Chef John's Beef and Barley Stew

Rated as 4.87 out of 5 Stars

"This beautiful bowl of beef and barley would be perfect for your next super-storm. When it comes to stick-to-your-ribs stews, it doesn't get any better than shank. There's so much gelatin-producing connective tissue, that it makes an especially satisfying sauce for your meat and grain."
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Ingredients

3 h 45 m servings 339 cals
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 339 calories; 14.3 g fat; 27 g carbohydrates; 25.4 g protein; 57 mg cholesterol; 1200 mg sodium. Full nutrition

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Reviews

Read all reviews 74
  1. 89 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I doubled the recipe and glad I did. Very good and even better the next day! I did deviate on the pearl barley I had. In a separate pan, I covered the barley with a couple inches of water, bough...

Most helpful critical review

Made as is and it was ok. Thought the flavour was a little bland.

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I doubled the recipe and glad I did. Very good and even better the next day! I did deviate on the pearl barley I had. In a separate pan, I covered the barley with a couple inches of water, bough...

Cooked this a couple days after Chef John posted the recipe, and it was my favorite beef barley soup ever. I did add an extra couple cups of stock to make it more soupy than stew, but otherwise...

I had to cheat and make this in the slow cooker because I was rushed. I browned the meat and added all the other ingredients, except the barley, and cooked on low for 4 hours. When I got home I...

I followed the instructions pretty much spot-on this first time (I was able to get some great beef shank at the local butcher). The only thing I changed is I cooked the stew (prior to adding th...

Followed the recipe with two exceptions. I used cut up beef chuck instead of the shank. One problem I had was that I used salted broth in the recipe. This made the 'soup' quite salty. I woul...

great comfort food! I made it to the recipe, tho' I did add a step to rinse my barley...... the hubby was very happy! The one thing that I suggest is to have all of the prep done (ve...

Our compliments to Chef John! I doubled the broth amount and made soup instead. I also used thyme instead of rosemary since that was all I had in hand. Caution in adding salt as a little goes a ...

Another excellent Chef John recipe! The only change I made was that I used unsalted beef stock instead of the chicken broth. I wanted to add a good beefy richness to the soup, and used unsalte...

This was one of the best soups I've made--absolutely delicious!!! I pretty much followed Chef John's recipe. I didn't have beef shanks so used some bones from a rib eye roast and a small chuck ...