Chef John’s Beef and Barley Stew is a hearty and comforting dish perfect for chilly days. This recipe brings together tender beef, nutritious vegetables, and chewy pearl barley in a savory broth. It’s a one-pot meal that warms you from the inside out and fills your home with wonderful aromas.

Why Make This Recipe

This stew is not only delicious but also easy to make. With simple ingredients and straightforward steps, you can create a meal that feels luxurious without spending all day in the kitchen. Plus, it’s packed with protein and fiber, making it a nutritious choice for the whole family.

How to Make Chef John’s Beef and 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
• ⅔ cup diced celery
• ⅔ cup diced carrots
• ¼ teaspoon dried rosemary
• 1 bay leaf
• ½ cup pearl barley
• 1 tablespoon chopped fresh parsley, or to taste
• 1 tablespoon freshly grated raw horseradish, or to taste

Directions:

1. Gather all ingredients.
2. Season beef all over with kosher salt and black pepper.
3. Heat oil in a large pot over high heat. Cook beef in hot oil until browned on all sides, about 10 minutes. Transfer beef to a plate; set aside.
4. 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, about 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.
5. Add tomato paste and cook and stir until it turns brick red, about 2 to 3 minutes.
6. Pour in the chicken broth.
7. Add celery, carrots, rosemary, and bay leaf.
8. Return beef with any juices to the pot; push beef down to cover with the liquid.
9. Bring to a simmer, then reduce heat to low. Cover the pot and cook until beef is fork tender, about 2 to 3 hours. Remove beef to a large bowl.
10. Pour barley into the cooking liquid in the pot; bring to a simmer and cook until barley is tender, about 45 minutes.
11. Return beef to the pot. Cover and cook until heated through, about 10 minutes. Season with additional salt if needed.
12. Ladle stew into bowls and garnish with parsley and horseradish.

How to Serve Chef John’s Beef and Barley Stew

Serve this stew hot in deep bowls. It’s perfect on its own or paired with crusty bread for dipping. Garnish it with fresh parsley and horseradish to add extra flavor.

How to Store Chef John’s Beef and Barley Stew

To store leftover stew, let it cool down and then place it in an airtight container. It can be kept in the refrigerator for 3 to 4 days. You can also freeze the stew for up to 3 months. Just make sure to let it thaw in the fridge before reheating.

Tips to Make Chef John’s Beef and Barley Stew

• For better flavor, use homemade broth if you have it.
• Make sure not to rush the browning of the beef; this adds depth to the stew.
• You can add other vegetables like potatoes or peas if you like.

Variation

You can use other cuts of beef if you prefer. Chuck roast or even stew meat works well. Additionally, if you want a richer broth, try adding red wine along with the chicken broth for added flavor.

FAQs

1. Can I use beef other than shank for this stew?
Yes, you can use any cuts of beef suitable for slow cooking, such as chuck roast or stew meat.

2. How long can I keep leftover stew in the fridge?
Leftover stew can be stored in the refrigerator for 3 to 4 days.

3. Can I make this stew in a slow cooker?
Yes, you can brown the beef first, then transfer everything to a slow cooker and cook on low for 6 to 8 hours.