Chef John's Beef and Barley Stew

1. 1

   Assemble all the ingredients.

2. 2

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

3. 3

   Heat oil in a large pot over high heat. Cook the beef in the hot oil until browned on all sides, about 10 minutes. Transfer the beef to a plate and set aside.

4. 4

   Reduce the heat to medium and add the onion to the same pot with a pinch of salt. Cook, stirring, until the onion is soft and translucent, 4 to 5 minutes. Add the garlic; cook and stir until fragrant, about 1 minute.

5. 5

   Stir in the tomato paste; cook, stirring, until the tomato paste turns brick red, 2 to 3 minutes.

6. 6

   Pour in the broth.

7. 7

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

8. 8

   Return the beef with any accumulated juices to the pot; press the beef down so it is covered by the cooking liquid.

9. 9

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

10. 10

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

11. 11

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

12. 12

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

• Calories 1063.67 kcal High
• Protein 39.22 g Good Source
• Carbs 189.38 g Moderate
• Total Fat 15.97 g High
• Saturated Fat 1.33 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 18.7 mg Moderate
• Sodium 2640.43 mg High
• Fiber 15.9 g Good Source
• Sugar 23.95 g High
• Added Sugar 0.07 g Low Source
• Calcium 52.88 mg Low Source
• Iron 12.12 mg Good Source
• Potassium 405.38 mg Low Source
• Vitamin A 44.4 mcg_rae Low Source
• Vitamin C 7.42 mg Low Source
• Vitamin D 0.07 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅