Chunky Beef Barley (Printable Version)
# What You'll Need:
01 -
2 pounds beef chuck (boneless), sliced into 1 1/2-inch thick pieces.
02 -
Salt and fresh ground pepper.
03 -
1 tablespoon cooking oil.
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 garlic cloves, coarsely cut.
08 -
3 quarts chicken broth.
09 -
2 twigs fresh thyme.
10 -
1 bay leaf.
11 -
5 black peppercorns.
12 -
1 cup barley pearls (7 ounces).
13 -
1/2 teaspoon fish sauce from Asia (if you want).
14 -
Fresh chopped parsley to top it off.
# Preparation Steps:
01 -
Sprinkle beef with salt and pepper, then cook in batches with hot oil till nicely browned everywhere, roughly 5 minutes each side.
02 -
Toss in carrots, onion, celery, and garlic, cooking till they get a light brown color while scraping the tasty bits from the pot.
03 -
Pour in broth, chop beef into smaller bits, add herbs wrapped in cloth. Let it bubble gently till beef gets soft, about 1-2 hours.
04 -
Take out bones and herb bundle, toss in barley with leftover veggies. Let cook for 30 minutes till barley softens.
05 -
Add salt and pepper to taste, thin with water if too thick. Scatter parsley on top before serving.
# Additional Tips:
01 -
Try using short ribs instead of chuck roast if you like.
02 -
Homemade chicken broth works better than store chicken broth.
03 -
Keeps in the freezer for 3-6 months no problem.