Short Rib and Barley Stew Recipe
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Category
Soups and Stews
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
4 pounds beef short ribs, trimmed of excess fat
1 large onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon ground black pepper
3 cups beef broth or stock
2 bay leaves
1 cup pearl barley, rinsed and drained
2 tablespoons tomato paste
Salt to taste
Directions
Season short ribs with salt and pepper and toss in a large bowl to coat. Heat the oil in a Dutch oven or large saucepan over high heat until smoking. 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.