Chef John's Beef and Barley Stew

Name: Chef John's Beef and Barley Stew
Prep time: 30 min
Cook time: 195 min
Total time: 225 min
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; 1 bay leaf; 0.25 teaspoon dried rosemary; 0.5 cup pearl barley; 1 tablespoon chopped fresh parsley, or to taste; 1 tablespoon freshly grated raw horseradish, or to taste

4.9

(172)

144 Reviews

27 Photos

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.

Recipe by Chef John

Updated on October 10, 2019

27

Prep Time:

30 mins

Cook Time:

3 hrs 15 mins

Total Time:

3 hrs 45 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

Directions

Season beef all over with kosher salt and black pepper.
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.
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.
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.
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.
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.

Nutrition Facts (per serving)

339	Calories
14g	Fat
27g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 339
% Daily Value *
Total Fat 14g	18%
Saturated Fat 4g	22%
Cholesterol 57mg	19%
Sodium 1200mg	52%
Total Carbohydrate 27g	10%
Dietary Fiber 6g	21%
Total Sugars 5g
Protein 25g
Vitamin C 11mg	56%
Calcium 64mg	5%
Iron 4mg	21%
Potassium 656mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.