Beef and Barley Stew - Slow-cooked, hearty grain

Embark on a comforting culinary journey with this Hearty Beef and Barley Stew by Chef John from Food Wishes. Perfect for chilly days, this recipe leverages the rich flavors of beef shank combined with earthy barley and a medley of vegetables, simmered to perfection. Infused with aromatic herbs and packing a delightful umami punch from the bone marrow, this easy and impressive dish is sure to satisfy your soul.

Ingredients:

- 2 pounds beef shank (2 thick slices)

- Kosher salt, to taste

- Freshly ground black pepper, to taste

- Vegetable oil, as needed for browning

- 1 large onion, diced

- 4-5 cloves garlic, chopped

- 2 tablespoons tomato paste

- 4 cups chicken stock (or beef or veal stock)

- 2 carrots, chopped (heirloom or regular)

- 2 stalks celery, chopped

- 1 bay leaf

- A pinch of dried rosemary (or fresh if preferred)

- 1 cup pearl barley

- Fresh parsley, chopped (for garnish)

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Prep Time: 20 minutes

Cook Time: Approximately 2-3 hours

Total Time: 2 hours 20 minutes to 3 hours 20 minutes

Servings: Serves 4-6 people

Equipment:

- Large soup pot or Dutch oven

- Cutting board

- Chef's knife

- Measuring cups and spoons

- Wooden spoon or spatula

Instructions:

1. Season beef shanks generously with kosher salt and freshly ground black pepper on both sides.

2. In a large soup pot, heat a bit of vegetable oil over high heat and brown the beef shanks well on each side until they develop a rich color. Tip: If the shanks curl, slice the membrane around the outside to help them stay flat.

3. Once browned, remove the shanks and set aside. Reduce the heat to medium and add diced onions with a pinch of salt to the pot. Sauté until onions are translucent and golden brown, about 4-5 minutes.

4. Add chopped garlic and cook for about one minute, being careful not to brown it.

5. Stir in tomato paste and cook until it takes on a dark brick red color but doesn't burn. Keep ready the chicken stock.

6. Pour in chicken stock to deglaze the pot, scraping up any bits stuck to the bottom.

7. To the pot, add the carrots, celery, bay leaf, and dried rosemary. Return the beef shanks to the pot, making sure they are mostly covered by the liquid.

8. Bring to a simmer over medium-high heat, then reduce to low to maintain a gentle simmer. Cover the pot.

9. Cook for about 2-3 hours or until the meat is fork-tender and falling apart.

10. Once the beef is tender, remove it from the pot, and when cool enough to handle, shred the meat, discarding any bones or gristle.

11. Return the shredded beef to the pot and add the pearl barley. Raise the heat slightly to maintain a steady simmer and cook until the barley is tender, about 30-40 minutes.

12. Taste for seasoning and adjust with salt and pepper as needed. Serve hot, garnished with fresh chopped parsley.

Cooking Tips:

- For deeper flavor, consider using beef or veal stock in place of chicken stock.

- Ensure the barley is fully cooked before serving; it should be tender but still retain some bite.

- To get the best flavor from the beef shank, look for cuts with a smaller bone and abundant marrow.

This recipe is attributed to Chef John from Food Wishes, which showcases a variety of delightful recipes on their YouTube channel at https://www.youtube.com/@foodwishes

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Beef and Barley Stew - Slow-cooked, hearty grain