Prep Time::30 mins
Cook Time:: 3 hrs 20 mins
Total Time:: 3 hrs 50 mins
Servings::4
Ingredients
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
Gather all ingredients.
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Season beef all over with kosher salt and black pepper.
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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.
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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.
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Add tomato paste; cook and stir until tomato paste is brick red, 2 to 3 minutes.
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Pour in broth.
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Add celery, carrots, rosemary, and bay leaf.
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Return beef with any accumulated juices to the pot; push beef down to cover with cooking liquid.
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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.
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Pour barley into cooking liquid in the pot; bring to a simmer and cook until barley is tender, about 45 minutes.
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Return beef to the pot. Cover the pot and cook until heated through, about 10 minutes. Season with salt.
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Ladle stew into bowls and garnish with parsley and horseradish.
Dotdash Meredith Food Studios