Hearty Beef Barley (Print Version)
# Ingredients:
01 -
2 pounds chuck beef roast (boneless), sliced into 1 1/2-inch thick pieces.
02 -
Black pepper and kosher salt.
03 -
1 tablespoon oil from canola.
04 -
3 big carrots (10 ounces), chopped into cubes.
05 -
1 big yellow onion (12 ounces), chopped into cubes.
06 -
2 sticks celery (6 ounces), chopped into cubes.
07 -
4 mid-sized cloves of garlic, coarsely chopped.
08 -
3 quarts stock made from chicken.
09 -
2 twigs of fresh thyme.
10 -
1 leaf from bay tree.
11 -
5 black peppercorns, whole.
12 -
1 cup barley that's pearled (7 ounces).
13 -
1/2 teaspoon fish sauce from Asian market (if you want).
14 -
Fresh parsley, finely chopped for topping.
# Instructions:
01 -
Put salt and pepper on beef, then cook it in hot oil bit by bit till it gets nice and brown all over, taking about 5 minutes each side.
02 -
Throw in the carrots, onion, celery, and garlic, cooking till they're slightly brown while scraping any stuck bits from the pot.
03 -
Pour in stock, chop beef into smaller bits, put herbs in little bag. Let it bubble gently till beef gets soft, about 1-2 hours.
04 -
Take out bones and herb packet, put in barley and the veggies you set aside. Cook another 30 minutes till everything's soft.
05 -
Add salt and pepper to taste, thin with water if it's too thick. Sprinkle parsley on top before serving.
# Notes:
01 -
You can swap in short ribs instead of chuck roast.
02 -
Homemade chicken stock works better than store beef stock.
03 -
Keeps well in freezer for 3-6 months.