Beef and Barley Stew Recipe – How to Make Stewed Beef Shank with Barley

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  1. Yeah, I've made this several times and the result, exact to recipe, is something that one will never find in a restaurant. Why? It isn't exactly pretty and it takes some time, but not hands on time. If I can't eat it all, I run it through the blender and apply as an intravenous drip. Restaurants are losing my business. Nicely done Sir John.

  2. OK,,, where i live,,,these people dont have that in the store,,,,can i use a lamb shank ????? and also,,,could you answer why does everyone use chicken stock/ broth with beef ????

  3. I tried making this with oxtails, but the ones I bought were bad. :< Still, the stew was tasty, if somewhat less beefy than I'd like. I also used a homemade vegetable stock to make it healthier, but the oxtails being so inferior really tampered with the recipe. Use high-quality beef! That's my suggestion.

  4. Thanks mate, did this recipe with moose and previously cook pork ribs it was amazing!!! The fresh parcel on top realy did it for me. I didn't have horseradish so I went with just a touch of parmigiano. 😇👍🍷

  5. I made this recipe, and I highly recommend it. It turned out excellent — thick and rich and just wonderful on a cold winter day like today.

    I did learn a few things from this attempt. My barley took quite a long time to cook, and I added some extra stock so that I could keep cooking it. The end product was just a touch too salty for my tastes — next time I'll add water instead of extra stock. I also think I'd like more vegetables in it, or maybe chop them a bit more roughly — the veggies had almost disappeared by the time I was done simmering (and I only simmered for two hours).

    This recipe will definitely become a winter staple, though. What a great dish! Thank you, Chef John.

  6. This is my go to soup for comfort soups. Nothing out of a can comes close. Marrow = the miracle. I was a bit suprised to hear nothing about trimming up the meat after you've cooked and cooled it. I manually pull it apart along the natural lines and remove any left over membrane, silver skin, gristle. But its a wonderful.

  7. My grandmother used to cook beef shanks in the winter. They were a cheap source of meat. When I started making it myself the meat was still cheap, about $2 to $2.50 a shank. But now they have pretty much tripled in price! Considering they shrink down quite a bit as you cook them and since you have to cook them for a long time for them to soften up, it's hard to justify the price of them. It's a shame because they are damn tasty if you know how to cook them, and if you have 3-4 hours to spare. My grandmother and I cook it in the oven. She used a smaller roasting pan with a lid and I use a dutch oven. Mine comes out better than hers. LOL

  8. I don't get why, while the meat was out of the pot U wouldn't get rid of the fat & bones & only return meat to the pot. I personally don't want to be pulling fat & bone out of my bowl. I just want to dig in & enjoy.

  9. Nice recipe chef john, i pefsonally like beef stock versus the chicken, but to each his own, i also like to throw in some mushrooms, is delicous, you can afford the mushrooms by saving the three bucks on the carrots, buy the regular ones,lol

  10. You are the Chris Farley of your beef and barley. And Lynch never would have gotten into the end zone. Watch the play again and see how much penetration Wilfork was getting right down the middle of the line.

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