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.
Ingredients
- 2 thicks 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
- 0.67 cups diced celery
- 0.67 cups diced carrots
- 0.25 teaspoons dried rosemary
- 1 bay leaf
- 0.5 cups pearl barley
- 1 tablespoon chopped fresh parsley , or to taste
- 1 tablespoon freshly grated raw horseradish , or to taste
Instructions
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1
Gather all ingredients.
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2
Season beef all over with kosher salt and black pepper.
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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.
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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.
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5
Add tomato paste; cook and stir until tomato paste is brick red, 2 to 3 minutes.
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6
Pour in broth.
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7
Add celery, carrots, rosemary, and bay leaf.
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8
Return beef with any accumulated juices to the pot; push beef down to cover with cooking liquid.
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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.
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10
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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11
Return beef to the pot. Cover the pot and cook until heated through, about 10 minutes. Season with salt.
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12
Ladle stew into bowls and garnish with parsley and horseradish.
Nutrition Facts
Per serving
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