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Chef John's Beef and Barley Stew

This beautiful bowl of old-fashioned beef barley soup would be perfect for your next superstorm. When it comes to stick-to-your-ribs stews, it doesn't get any better than shank. There's so much gelatin-producing connective tissue that it makes an incredibly satisfying sauce for your meat and grain.

Prep Time:
30 mins
Cook Time:
3 hrs 20 mins
Total Time:
3 hrs 50 mins
Servings:
4
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 4 servings

  • 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.

    Ingredients to make Chef John's beef and barley stew

    Dotdash Meredith Food Studios

  2. Season beef all over with kosher salt and black pepper.

    A plate with two thick slices of beef shank seasoned with salt and pepper

    Dotdash Meredith Food Studios

  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.

    A large pot with two browned pieces of beef shank

    Dotdash Meredith Food Studios

  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, 4 to 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.

    A large pot with chopped onion and garlic, next to a plate with two pieces of browned beef shank

    Dotdash Meredith Food Studios

  5. Add tomato paste; cook and stir until tomato paste is brick red, 2 to 3 minutes.

    A large pot with chopped onion and garlic in tomato paste

    Dotdash Meredith Food Studios

  6. Pour in broth.

    A measuring glass of beef broth being poured into a pot with chopped onion, garlic, and tomato paste

    Dotdash Meredith Food Studios

  7. Add celery, carrots, rosemary, and bay leaf.

    A large pot with celery, carrots, onion, garlic, and a bay leaf in beef stock

    Dotdash Meredith Food Studios

  8. Return beef with any accumulated juices to the pot; push beef down to cover with cooking liquid.

    A large pot with two beef shanks in beef broth with chopped vegetables

    Dotdash Meredith Food Studios

  9. Bring to a simmer, then reduce heat to low. Cover the pot and cook until beef is fork tender, 2 to 3 hours. Remove beef to a large bowl.

    A bowl of simmering stew next to a glass bowl with cooked beef shanks

    Dotdash Meredith Food Studios

  10. Pour barley into cooking liquid in the pot; bring to a simmer and cook until barley is tender, about 45 minutes.

    A wood spoon with cooked barley, held over a large pot of stew

    Dotdash Meredith Food Studios

  11. Return beef to the pot. Cover the pot and cook until heated through, about 10 minutes. Season with salt.

    A large pot of beef and barley stew

    Dotdash Meredith Food Studios

  12. Ladle stew into bowls and garnish with parsley and horseradish.

    A bowl of Chef John's beef and barley stew, garnished with fresh parsley

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

339 Calories
14g Fat
27g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 339
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 22%
Cholesterol 57mg 19%
Sodium 1200mg 52%
Total Carbohydrate 27g 10%
Dietary Fiber 6g 21%
Total Sugars 5g
Protein 25g 51%
Vitamin C 11mg 12%
Calcium 64mg 5%
Iron 4mg 21%
Potassium 656mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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