We’re currently right in the middle of stew season, and this beautiful bowl of beef and barley would be perfect for your next super-storm.
Nope, we can’t do anything about our crazy weather, at least according to a handful of climate scientists employed by the oil industry, but what we can do something about, is what we’re going to eat while we watch the snow pile up.
Ingredients for four servings:
1 tablespoon vegetable oil
2 pounds beef shank (2 thick slices), seasoned generously with salt and freshly ground black pepper
1 large onion, diced
4 cloves garlic, chopped fine
2 tablespoons tomato paste
4 cups chicken broth, plus more if needed 2/3 cup diced celery 2/3 cup diced carrots
1 bay leaf
1/4 teaspoon dried rosemary
1/2 cup pearl or naked barley
salt to taste (if it tastes bland, you need more salt)
freshly grated horseradish root
– Cook beef shank until tender, then remove, and cook the barley in the stewing liquid until tender. Heat beef in cooked barley. That’s it.