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.

Chef John
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season beef all over with kosher salt and black pepper.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

339 calories; 14.3 g total fat; 57 mg cholesterol; 1200 mg sodium. 27 g carbohydrates; 25.4 g protein; Full Nutrition

Reviews (130)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2016
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, bought to a boil and then covered and set off the burner for an hour. Added the finished barley with the meat at the end. Had a really nice texture. Read More
(22)

Most helpful critical review

Rating: 3 stars
01/26/2018
Made as is and it was ok. Thought the flavour was a little bland. Read More
156 Ratings
  • 5 star values: 140
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/04/2016
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, bought to a boil and then covered and set off the burner for an hour. Added the finished barley with the meat at the end. Had a really nice texture. Read More
(22)
Rating: 5 stars
01/04/2016
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, bought to a boil and then covered and set off the burner for an hour. Added the finished barley with the meat at the end. Had a really nice texture. Read More
(22)
Rating: 5 stars
03/03/2015
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 followed the recipe to a T. The only bad thing is that my friend came over the day after and ate all my leftovers! 5stars, and highly recommended. Read More
(19)
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Rating: 5 stars
01/18/2017
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 made quick barley on the stove, pulled out the bones, shredded the meat and added it with the barley and more salt and pepper before serving. It's very filling and tasty . Read More
(18)
Rating: 5 stars
01/25/2016
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 the barley) for probably around 4 hours or so in a heavy cast iron dutch oven. This was, without a doubt, the greatest beef stew- although it isn't what you would traditionally think of beef stew. It became this profoundly rich and beefy substance with such an exquisite gelatinous mouth-feel it was simply heavenly. If I'm sick this is going to be my new chicken noodle soup. I will make this again, within the week. Read More
(12)
Rating: 5 stars
09/03/2015
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 would recommend buying unsalted broth and add your own as needed. Read More
(10)
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Rating: 5 stars
01/19/2017
I made this on a Sunday afternoon. I had never cooked beef shank before, but when the butcher mentioned the bone marrow, I knew I was in store for something special. It takes a while , but it is well worth it. It hit the spot that cold NE Sunday afternoon, and was even better for lunch and dinner the following week. Thanks...will make this often. Read More
(8)
Rating: 5 stars
11/20/2016
What a wonderful pot of soup/stew for the cold days in the Midwest. Delightful to make, my husband said what smells so good while it was cooking. Very tasty but be prepared to cook this for some time. One pot meal well worth the wait. I also added a can of diced tomatoes for more liquid, more like a soup then a stew. Changed the meat with what I had on hand, oxtails, delish. Read More
(8)
Rating: 5 stars
10/09/2015
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 (veggies cut tomato paste measured out chicken broth open and ready to pour as suggested) before you start cooking. Will make again for sure! thanks Chef John and the helpful hints were great! Read More
(7)
Rating: 5 stars
12/05/2015
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 unsalted for health reasons. Using beef shank was new to me - I usually used beef chuck. What a difference! Will never go back! Thanks!! Read More
(6)
Rating: 3 stars
01/26/2018
Made as is and it was ok. Thought the flavour was a little bland. Read More