Chef John's Beef and Barley Stew
Beef shank is simmered for hours with vegetables until it's meltingly tender. The barley makes it a hearty meal that's perfect for cold winter weekends.
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...
- Yield: 4
- Cooking time: 3 Hour 15 Min
- Publisher: Allrecipes.com
- 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 bay leaf
- 1/4 teaspoon dried rosemary
- 1/2 cup pearl barley
- 1 tablespoon chopped fresh parsley, or to taste
- 1 tablespoon freshly grated raw horseradish, or to taste
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