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Chef John's Beef and Barley Stew
January 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.

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