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John's Beef Barley Stew

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PREP TIME
30 min
COOKING TIME
200 min
TOTAL TIME
230 min
SERVINGS
4 servings
Dinner
John's Beef Barley Stew
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
  • 2/3 cup diced celery
  • 2/3 cup diced carrots
  • 1/4 teaspoon dried rosemary
  • 1 bay leaf
  • 1/2 cup pearl barley
  • 1 tablespoon chopped fresh parsley, or to taste
  • 1 tablespoon freshly grated raw horseradish, or to taste
Instructions
1
Gather all the necessary ingredients before commencing.
2
Rub the beef with kosher salt and black pepper on every side to season it properly.
3
Heat a generous amount of oil in a large cooking vessel over extremely high heat. Sear the beef in hot oil until it is nicely browned on all sides, approximately 10 minutes. Transfer the beef to a plate and set it aside for now.
4
Decrease the heat to a medium level and stir the onion into the same pot with just a pinch of salt. Cook and stir until the onion is soft and translucent, taking around 4 to 5 minutes. Add garlic; cook and stir until it is fragrant, roughly 1 minute.
5
Add a generous amount of tomato paste; cook and stir until the tomato paste is brick red, 2 to 3 minutes.
6
Pour in a sufficient amount of broth.
7
Add celery, carrots, rosemary, and bay leaf to the pot for added flavor.
8
Return the beef with any accumulated juices back into the pot; push the beef down to cover it with the cooking liquid.
9
Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and cook until the beef is tender enough to be pierced with a fork, taking around 2 to 3 hours. Remove the beef to a large serving bowl.
10
Pour barley into the cooking liquid in the pot; bring it to a simmer and cook until the barley is tender, approximately 45 minutes.
11
Return the beef to the pot. Cover the pot and cook until heated through, roughly 10 minutes. Season with salt to taste.
12
Ladle the stew into bowls and garnish with parsley and horseradish for a finished dish.