Description
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.
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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 3 hrs 15 mins
Total Time: 3 hrs 45 mins
Servings: 4