Short Rib and Barley Stew

Name: Short Rib and Barley Stew
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 907 grams boneless beef short ribs, cut into 1-inch chunks; 14 ounce can whole peeled tomatoes, drained and roughly chopped; 2 Tbsps canola oil; 2 mediums carrots, split in half and sliced into 1/2-inch chunks (about 1 cup); 2 medium ribs celery, split in half and sliced into 1/2-inch chunks (about 1 cup); 2 teaspoons medium cloves garlic, grated on a microplane grater (about; 946 milliliters loosely packed kale leaves, roughly torn; 6 servings Kosher salt and freshly ground black pepper; 946 milliliters low-sodium chicken broth (preferably homemade); 1 large onion, finely diced (about 1 1/2 cups total); 237 milliliters pearl barley; 1 teaspoon soy sauce; 1 Tbsp tomato paste

Short Rib and Barley Stew might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This dairy free recipe has 815 calories, 31g of protein, and 61g of fat per serving. Many people made this recipe, and 328 would say it hit the spot. From preparation to the plate, this recipe takes roughly 2 hours. It will be a hit at your Autumn event. Head to the store and pick up bay leaves, kale leaves, tomato paste, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Season short ribs with salt and pepper and toss in a large bowl to coat.

Ingredients you will need

Salt And Pepper

Beef Short Ribs

Equipment you will use

Bowl

Heat the oil in a Dutch oven or large saucepan over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Add the beef and cook without moving until well-browned on first side, about 5 minutes. Stir beef and continue cooking, stirring occasionally until browned all over, about 10 minutes total, reducing heat if bottom of pan begins to burn. Return meat to bowl and set aside.

Ingredients you will need

Beef

Meat

Equipment you will use

Bowl

Frying Pan

Return pan to medium-high heat and add carrots, celery, and onion. Cook, stirring frequently until vegetables begin to brown, about 4 minutes total.

Ingredients you will need

Vegetable

Carrot

Celery

Onion

Equipment you will use

Frying Pan

Add marmite, soy sace, garlic, and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.

Ingredients you will need

Tomato Paste

Marmite

Garlic

Add broth and scrape up browned bits from bottom of pan with wooden spoon.

Ingredients you will need

Broth

Equipment you will use

Wooden Spoon

Frying Pan

Add tomatoes, barley, and bay leaves. Return beef to pot. Increase heat to high and bring to a boil. Reduce to lowest possible heat and place cover on pot, leaving lid slightly ajar. Cook, stirring occasionally until beef is completely tender and barley is cooked through, about 2 hours. Stir in kale leaves and cook, stirring constantly until wilted, about 2 minutes. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Bay Leaves

Tomato

Barley

Beef

Kale

Equipment you will use

Pot

Serve immediately, or for best flavor, chill and refrigerate in a sealed container for up to 5 days.

Equipment

Ingredients

Servings:

bay leaves 907grams

boneless beef short ribs, cut into 1-inch chunks 14

ounce can whole peeled tomatoes, drained and roughly chopped 2Tbsps

canola oil 2mediums

carrots, split in half and sliced into 1/2-inch chunks (about 1 cup)2medium ribs

celery, split in half and sliced into 1/2-inch chunks (about 1 cup)2teaspoons

medium cloves garlic, grated on a microplane grater (about 946milliliters

loosely packed kale leaves, roughly torn 6servings

Kosher salt and freshly ground black pepper 946milliliters

low-sodium chicken broth (preferably homemade)1large

onion, finely diced (about 1 1/2 cups total)237milliliters

pearl barley 1teaspoon

soy sauce 1Tbsp

tomato paste

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Miranda Lambert County Road Merlot Wine. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.