Hearty Beef Barley (Print Version)
# Ingredients:
01 -
2 pounds of boneless beef chuck sliced into 1 1/2-inch thick pieces.
02 -
Ground black pepper and kosher salt.
03 -
1 tablespoon of cooking oil (like canola).
04 -
Diced carrots, about 10 ounces or 3 large ones.
05 -
12 ounces of a large yellow onion, chopped up.
06 -
Chopped celery, two stalks or 6 ounces.
07 -
4 garlic cloves, roughly minced.
08 -
3 quarts of chicken broth.
09 -
A couple of sprigs of fresh thyme.
10 -
One bay leaf.
11 -
5 whole peppercorns for added flavor.
12 -
1 cup of pearled barley (about 7 ounces).
13 -
Optional: Half a teaspoon of Asian fish sauce.
14 -
Chopped fresh parsley for topping.
# Instructions:
01 -
Sprinkle salt and pepper on the beef, then brown each side in hot oil for around 5 minutes per side. Do this in batches.
02 -
Toss in the garlic, onion, carrots, and celery. Cook them until they become golden, scraping up any bits stuck to the pan.
03 -
Pour in the chicken stock, cut the meat into bite-sized chunks, and toss in the herbs wrapped in a sachet. Simmer gently for 1 to 2 hours until the beef softens.
04 -
Take out the herbs and any bones. Mix in the barley and save the cooked veggies. Let everything cook for about 30 minutes until the barley softens.
05 -
Taste it, then add salt and pepper if needed. Thin it out with water if it’s too thick. Sprinkle parsley over the top before serving.
# Notes:
01 -
Chuck roast works well; short ribs can be used instead.
02 -
Homemade chicken broth tastes better than store-bought beef broth.
03 -
Keeps in the freezer for up to 6 months.