Beef and Barley Stew

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happy cooking.

Beef and Barley Stew
Ingredients for four servings:
1 tablespoon vegetable oil
2 pounds beef shank (2 thick slices), seasoned generously with salt and freshly ground black pepper
1 large onion, diced
4 cloves garlic, chopped fine
2 tablespoons tomato paste
4 cups chicken broth, plus more if needed
2/3 cup diced celery
2/3 cup diced carrots
1 bay leaf
1/4 teaspoon dried rosemary
1/2 cup pearl or naked barley
salt to taste (if it tastes bland, you need more salt)
freshly grated horseradish root
– Cook beef shank until tender, then remove, and cook the barley in the stewing liquid until tender. Heat beef in cooked barley. That’s it.

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