Beef and Barley Stew with a Twist

Name: Beef and Barley Stew with a Twist
Total time: 230 min
Yield: 4 servings
Ingredients: 2 thick slices beef shank; kosher salt, ground black pepper to taste; 1 tbsp vegetable oil; 1 large onion, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 4 cups chicken broth, or more as needed; 0.7 cup diced celery; 0.7 cup diced carrots; 0.25 tsp dried rosemary; 1 bay leaf; 0.5 cup pearl barley; 1 tbsp chopped fresh parsley, or to taste; 1 tbsp freshly grated raw horseradish, or to taste

A hearty twist on the classic beef barley stew, slow-cooked for hours with vegetables and infused with fresh parsley and horseradish.

Recipe Info

Prep Time

230 min

Difficulty

Easy

Servings

4 servings

Nutrition

calories339kcal

carbohydrates27g

fat14g

protein25g

sodium1200mg

Dinner American

Ingredients

2 thick slices beef shank

kosher salt, ground black pepper to taste

1 tbsp vegetable oil

1 large onion, diced

4 cloves garlic, minced

2 tbsp tomato paste

4 cups chicken broth, or more as needed

0.7 cup diced celery

0.7 cup diced carrots

0.25 tsp dried rosemary

1 bay leaf

0.5 cup pearl barley

1 tbsp chopped fresh parsley, or to taste

1 tbsp freshly grated raw horseradish, or to taste

Directions

Prepare all ingredients.

Season beef with salt and pepper.

In a large pot over high heat, warm the oil. Cook beef until browned on all sides, about 10 minutes; set aside.

On medium heat, add onion to the same pot with a pinch of salt. Cook until soft and translucent, 4 to 5 minutes. Add garlic; cook until fragrant, about 1 minute.

Add tomato paste; cook for 2 to 3 minutes until brick red.

Pour in broth, then stir in celery, carrots, rosemary, and bay leaf.

Return beef with its juices to the pot, submerging it in liquid.

Simmer, reduce heat to low, cover, and cook until beef is tender, 2 to 3 hours.

Remove beef from the pot.

Add barley to the cooking liquid; simmer until tender, about 45 minutes.

Reunite beef with the barley; cover and heat through, approximately 10 minutes.

Season stew with salt, then ladle into bowls.

Garnish with parsley and horseradish.