Barley Beef Bowl (Print Version)
# Ingredients:
01 -
1 tablespoon cooking oil (canola preferred).
02 -
A small handful of chopped fresh parsley for topping.
03 -
A generous pinch of black pepper and kosher salt.
04 -
About 3 quarts of homemade or store-bought chicken broth.
05 -
1 bay leaf for flavor.
06 -
5 whole black peppercorns.
07 -
2 ribs of celery (6 oz.), diced into small pieces.
08 -
1 cup pearled barley (weighs about 7 oz.).
09 -
2 sprigs of thyme, fresh.
10 -
Optional: 1/2 teaspoon of Asian fish sauce.
11 -
3 large carrots (around 10 oz.), chopped.
12 -
1 yellow onion (weighing 12 oz.), diced finely.
13 -
2 lbs. beef chuck roast, cut into small 1.5-inch steaks.
14 -
4 medium garlic cloves, roughly minced.
# Instructions:
01 -
Heat up the oil and cook the seasoned beef in batches. Turn every 4–5 minutes until they've browned well on all sides.
02 -
In the same pot, toss in onion, garlic, chopped celery, and carrots. Cook while stirring, letting any bits stuck to the bottom mix in.
03 -
Pour in the broth, toss in herbs, and cut the seared beef into bite-sized chunks. Let the whole thing slowly cook until the meat becomes soft—should take 1 to 2 hours.
04 -
Remove the herbs and any bones. Add barley and the veggies set aside earlier. Cook for around 30 minutes until the barley softens.
05 -
Taste and season with pepper, salt, and water if needed for consistency. Sprinkle some parsley on top and serve.
# Notes:
01 -
Beef chuck or short ribs work equally well.
02 -
Chicken broth is a better option than supermarket beef stock.
03 -
Freezing works great. Keeps for about 3–6 months.