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
Gather all ingredients.
Step 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.
Step 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.
Step 5
Add tomato paste; cook and stir until tomato paste is brick red, 2 to 3 minutes.
Step 6
Pour in broth.
Step 7
Add celery, carrots, rosemary, and bay leaf.
Step 8
Return beef with any accumulated juices to the pot; push beef down to cover with cooking liquid.
Step 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.
Step 10
Pour barley into cooking liquid in the pot; bring to a simmer and cook until barley is tender, about 45 minutes.
Step 11
Return beef to the pot. Cover the pot and cook until heated through, about 10 minutes. Season with salt.
Step 12
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
