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...


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 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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