Chef John's old-fashioned beef barley soup features shank simmered for hours with vegetables until meltingly tender for a hearty, cold-weather meal.
Preparation Time
30 mins
Cooking Time
3 hr 20 mins
Total Time
3 hr 50 mins
Calories
339 Calories
Recipe Instructions
Step 1
Season beef all over with kosher salt and black pepper.
Step 2
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.
Step 3
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. Add tomato paste; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour in broth. Add celery, carrots, rosemary, and bay leaf.
Step 4
Return beef with any accumulated juices to the pot; push beef down to cover with cooking liquid. Bring to a simmer, then reduce heat to low. Cover the pot and cook until beef is fork tender, 2 to 3 hours.
Step 5
Remove beef to a large bowl. Pour barley into cooking liquid in the pot; bring to a simmer and cook until barley is tender, about 45 minutes.
Step 6
Return beef to the pot. Cover the pot and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.
Ingredients
1 tablespoon vegetable oil
1 bay leaf
1 large onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon chopped fresh parsley, or to taste
kosher salt and ground black pepper to taste
2 thick slices beef shank
4 cups chicken broth, or more as needed
1 tablespoon freshly grated raw horseradish, or to taste
