Chef John's Beef and Barley Stew

Recipe View Gather all ingredients.

Recipe View Season beef shanks generously with kosher salt and freshly ground black pepper.

Recipe View Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over high heat. Sear beef shanks until deeply browned on all sides, about 10 minutes. This step is crucial for developing rich flavor. Transfer beef to a plate and set aside.

Recipe View Reduce heat to medium. Add diced onion to the pot with a pinch of salt. Cook, stirring occasionally, until softened and translucent, 4-5 minutes. Add minced garlic and cook until fragrant, about 1 minute.

Recipe View Stir in tomato paste and cook, stirring constantly, until it deepens in color and begins to caramelize, 2-3 minutes. This process enhances the sweetness and complexity of the stew.

Recipe View Pour in chicken broth, scraping up any browned bits from the bottom of the pot. These bits, known as fond, are packed with flavor.

Recipe View Add diced celery, diced carrots, dried rosemary, and bay leaf to the pot.

Recipe View Return the seared beef shanks, along with any accumulated juices, to the pot. Ensure the beef is mostly submerged in the liquid. Add more broth if necessary.

Recipe View Bring the stew to a simmer, then reduce heat to low. Cover the pot tightly and simmer gently until the beef is fork-tender and falling apart, 2-3 hours. Check occasionally and add more broth if needed to maintain the liquid level. Remove the beef shanks to a large bowl and shred the meat with two forks.

Recipe View Pour pearl barley into the simmering cooking liquid in the pot. Bring back to a simmer and cook until the barley is tender and plump, about 45 minutes.

Recipe View Return the shredded beef to the pot with the barley. Cover and cook until heated through, about 10 minutes. Season to taste with salt and pepper.

Recipe View Ladle the Beef and Barley Stew into bowls and garnish generously with chopped fresh parsley and freshly grated raw horseradish. Serve immediately.