Barley Beef Stew (Print Version)
# Ingredients:
01 -
Boneless beef chuck roast (2 pounds), sliced into 1 1/2-inch steaks.
02 -
Black pepper and kosher salt.
03 -
Tablespoon of canola oil.
04 -
3 large carrots (10 ounces), cut into small pieces.
05 -
1 big yellow onion (12 ounces), finely chopped.
06 -
6 ounces of diced celery (about 2 ribs).
07 -
4 medium garlic cloves, coarsely minced.
08 -
3 quarts of chicken stock or broth.
09 -
Bay leaf (just one).
10 -
Two sprigs of fresh thyme.
11 -
Five black peppercorns.
12 -
Pearled barley, 1 cup (7 ounces).
13 -
Optional: Half a teaspoon of Asian fish sauce.
14 -
Chopped fresh parsley for topping.
# Instructions:
01 -
Season the beef generously, then sear it in hot oil on all sides in batches—takes about 5 minutes for each side.
02 -
Sauté celery, onion, garlic, and carrots together until they get a little golden, scraping up browned bits as you go.
03 -
Cut the beef into chunks, toss in the herbs tied together, and pour in the stock. Let it simmer for 1-2 hours until the meat softens.
04 -
Take out the herbs and bones, add barley and cooked veggies. Let it all cook 30 minutes until the barley softens.
05 -
Sprinkle on some salt and pepper, check the thickness and add a bit of water if needed. Top with parsley to serve.
# Notes:
01 -
Both short ribs and chuck roast work great.
02 -
Chicken stock has better flavor than packaged beef stock.
03 -
You can freeze it for up to 6 months.