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    Hearty Beef Short Rib and Barley Stew

    clock-icon150 minutes
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    Pixicook editorial team

    A comforting, hearty stew made with tender beef short ribs, barley, and vegetables.

    Ingredients for Hearty Beef Short Rib and Barley Stew

    units in
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    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Boneless Beef Short Ribs, cut into 1-inch chunks

    0 lb

    Substitute chevron-down

    Kosher Salt

    to taste

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    Freshly Ground Black Pepper

    to taste

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    Canola Oil

    tablespoons

    Substitute chevron-down

    Medium carrots, split in half and sliced into 1/2-inch chunks

    each

    Substitute chevron-down

    Medium Ribs Celery, split in half and sliced into 1/2-inch chunks

    each

    Substitute chevron-down

    Large Onion, finely diced

    each

    Substitute chevron-down

    Marmite

    teaspoons

    Substitute chevron-down

    Soy Sauce

    teaspoons

    Substitute chevron-down

    Garlic Clove, grated on a microplane grater

    each

    Substitute chevron-down

    Tomato Paste

    tablespoons

    Substitute chevron-down

    Low-Sodium Chicken Broth

    quarts

    Substitute chevron-down

    Whole Peeled Tomatoes, drained and roughly chopped

    0 oz

    Substitute chevron-down

    Pearl Barley

    cups

    Substitute chevron-down

    Bay Leaves

    each

    Substitute chevron-down

    Kale Leaves, roughly torn

    cups

    Substitute chevron-down

    How to Make Hearty Beef Short Rib and Barley Stew

    1. Season the Beef

    Begin by seasoning the beef short ribs generously with kosher salt and freshly ground black pepper in a large bowl. This step is crucial as it enhances the flavor of the meat throughout the stew.

    2. Brown the Beef

    Heat the canola oil in a Dutch oven or a large saucepan over medium-high heat. Once the oil is shimmering, add the seasoned beef chunks. Brown the beef on all sides for about 10 minutes until it develops a rich, deep color. This browning process is vital as it builds a robust flavor foundation for your stew. Remove the beef from the pot and set aside.

    3. Cook the Vegetables

    In the same pot, add the carrots, celery, and onion. Cook the vegetables for about 4 minutes, stirring occasionally, until they start to soften and develop a bit of color. The browning of the vegetables contributes to the sweetness and depth of the stew.

    4. Add Marmite, Soy Sauce, Garlic, and Tomato Paste

    Add the marmite, soy sauce, grated garlic, and tomato paste to the pot. Stir well and cook for about 30 seconds until the mixture is fragrant and the tomato paste has darkened slightly, which helps to release and meld the flavors.

    5. Add Broth, Tomatoes, Barley, and Bay Leaves

    Pour in the chicken broth, scraping the bottom of the pot to deglaze and release any browned bits, which add richness to the stew. Add the chopped tomatoes, pearl barley, and bay leaves. Stir everything well to combine.

    6. Simmer the Stew

    Return the browned beef to the pot. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2 hours. This slow simmering tenderizes the beef and allows the flavors to meld beautifully. You'll know it's ready when the beef is tender and the barley is cooked through.

    7. Add Kale

    In the final minutes of cooking, stir in the roughly torn kale leaves. Let the stew cook for another 2 minutes until the kale has wilted and is tender.

    8. Adjust Seasoning and Serve

    Taste the stew and adjust the seasoning with more salt and pepper if needed. Serve the stew hot, or let it cool and refrigerate in a sealed container for up to 5 days to develop even deeper flavors.

    Variations

    Pork Shoulder Stew

    Replace beef short ribs with pork shoulder cut into chunks for a stew with a richer, slightly sweeter flavor.

    Asian-Style Stew

    Add soy sauce, star anise, ginger, and replace barley with rice or daikon radish. Use beef or pork and finish with a sprinkle of scallions and a dash of sesame oil.

    Chicken Stew

    For a lighter option, use bone-in, skinless chicken thighs or legs. Adjust the cooking time accordingly.

    Moroccan-Inspired Stew

    Incorporate spices such as cumin, coriander, cinnamon, and a touch of harissa, and use lamb as the protein. Serve with couscous for a North African twist.

    Lamb Stew

    Use lamb shoulder or shanks instead of beef for a stew with a more gamey, earthy taste.

    Pitfalls and tips

    Choosing the Right Short Ribs

    Look for short ribs with a good amount of marbling as this will render down during the slow cooking process, adding flavor and tenderness to the stew. English-cut short ribs are preferable for their meat-to-bone ratio, which is ideal for stewing.

    Browning the Meat

    Properly brown your short ribs by drying them, seasoning well, and searing in a hot pot. This creates a rich fond that adds complexity to your stew's flavor profile.

    Cooking Time

    Allow the stew to simmer gently for a few hours until the short ribs are fork-tender, letting flavors meld together.

    Layering Flavors

    Sweat onions, carrots, and celery, then add tomato paste and caramelize it with the vegetables for umami depth.

    Finishing Touches

    Remove short ribs, shred the meat, discard bones and excess fat, return meat to pot, adjust seasoning, and finish with freshly chopped parsley.


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