Beef and Barley Stew Recipe - How to Make Stewed Beef Shank with Barley
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- เผยแพร่เมื่อ 26 ส.ค. 2024
- Learn how to make a Beef and Barley Stew Recipe! Go to foodwishes.blog... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Beef and Barley Stew Recipe!
Check out the recipe: www.allrecipes.com/Recipe/241310/Chef-Johns-Beef-and-Barley-Stew/
Love this recipe, Chef. Still making it years later. Could you please settle something for me I've long debated? When you said "around the outside, around the outside," were you referencing Eminem??
Hey chef,
I just wanted you to know, I never appreciated the brown stuff in the bottom of the pan before I found your channel, now I'm rather fond of it.
Best joke
@@BigAl2918 who's not fond of fondant? :)
Nicely done. :)
Smartie pants.
This looks luscious. There aren't enough barley recipes, so I was glad to find this one.
Made this last night-- added quartered cremini mushrooms along with the onions and garlic, used beef stock instead of chicken, and served over a bed of spaghetti squash. It was unreal! Thanks Chef John :)
In the words of Gene from Bob's Burgers, "Let me apprentice you!" I love your videos and how much excitement you bring to the kitchen table. Thanks!
i just love chef john's recipes because unlike some other channels' more complicated recipies, his recipes always work, are easy to follow, and always turn out amazing!
Just made it - DAMNED FINE! Next time I'm making a double batch. I did shred the beef before returning to heat, and I'd recommend that over returning chunks of meat to the broth.
Seattle Wins Super Bowl XLIX! The Bones Were Right!!!
You saw it. I saw it. The whole world saw it. The Seattle Seahawks had Super Bowl XLIX won. All they had to do was give the ball to the best running back in football, and it was over. Two yards, a cloud of dust, and they’re the champs. Guaranteed. Just like the bones said.
But, inexplicably, a pass was called, and defeat was snatched from the jaws of victory. It will undoubtedly go down as the dumbest, most ridiculous, and perplexing coaching decision in the history of sports. So, why did it happen?
Did the Patriots have compromising photos of Pete Carroll, and use them to blackmail him into throwing the game? Or, maybe he's crazy? Is he crazy? Or, did New England somehow tamper with the chicken bones I used? Hey, I wouldn’t put it past them. Unfortunately, we may never know for sure, but what we do know is this; the bones were right, again.
Good one, chef!
While everyone agrees Seattle shouldv'e won, the Patriots DID win.
Lol. You're an awesome chef, hands down. But I have to say, your humor is up there too. Haha.
It was a great game, if you're a Patriots fan, which I'm not.
What happened? The bones never lie. I need a rematch.
Dishes like this create home cooked food addicts. Where else in the world can food this good be found?
I just started watching this channel and at first I thought your voice was super annoying but I just subscribed because you're super funny and honest and the recipes are delicious. Thanks for the best cooking channel on TH-cam!!
Your sense of humor is awesome. "Round the outside, round the outside" :D
To SPL and @foodwishes , Aside from the fun of Chef John saying it , and people pretending they know the reference so they feel hip--I actually have that Malcolm McLaren album. It is a far different experience than I was expecting. And I assume Chef John has heard it too. :)
Je Nolan You just gave me an education. Lol I had to google Malcom McLaren and give “Buffalo Gals” a listen. I had no idea who that was. I thought you were being coy 😏 So thanks for expanding my music trivia! I do prefer “Without Me” by Eminem though.
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.
It’s fine to cook the barley alone and add to the stew.
Wow, this looks wonderful. I must try it soon.
The thought of snow gives me shivers.
Boy did we fool you, Chef John! Mid-January 2020, and you already have 3.27M+ subscribers. You skipped clear over the 1M business! The beef shank, veggie and barley stew looks and sounds seriously yummy. Thanks!!
Shank is a vastly underrated cut. Will make this, this winter.
I made this while I was in university a couple times and it was SO good! Coming back here now to try the recipe again 🍽️
Back again and I'm just going to repeat myself. I love this guy's cadence!
Just noticed this video was posted 7 years ago. Nevertheless, I wanted to make barley soup and this recipe popped up. I love listening to Chef John so of course I chose his recipe. And I’m so glad I did!! The soup is delicious!! I didn’t have bay leaf and had to use a small chuck roast instead, but with some additional water (hubs insisted) this is amazingly good. Worth trying folks! Thank you, Chef John.
Chef John has such a unique, singy, almost sarcastic way of speaking. It is kind of weird but actually very nice and soothing to listen to. It makes these videos so nice.
That has to be be the best looking dish you have made in a while. The finished product in the bowl looked awesome.
plain white china shows food colors the best
Okay, so I couldn't find any shank here in the town I live. I ended up using beef chuck roast instead. I cut it up into small pieces and followed the rest of the recipe as you demonstrated. However, I did add potatoes because I had a lot of meat and broth. I used 2 quarts of chicken broth and about 8 cups of water to it to make room for the potatoes and barley. The results were amazing!! Thanks so much for your channel. Well worth the subscription membership!
Love love your humour Chef John. God bless you
Lmao, "go to that section in the grocery store that no one ever buys from, and it'll be right there!", so true. All the fun stuff is in that section, most people just dont know how to use them
Thanks for all the nice recipes. I always check to make sure I am doing them correctly. Curing COVID times, every meal is home-made.
One of our al-time favorite recipes...Thanks for sharing!!!
I personally don't eat meat anymore, but I still love watching all your videos Chef John. You're a great cook, and an even better educator!
I love beef and barley together.
Minus 35 degrees and tons of snow where I live, Hummm, I think I make this. I love the fond (when it sticks to the bottom of the pan) recipes.
Chef John is my favorite cooking channel! I love his simple videos and his wacky sense of humor!
I just made this and it was phenomenal. One of the best, if not the best, stews I ever had. I used ox tail though because I couldn’t find beef shanks anywhere.
Love Chef Johns way of demonstrating how to cook a recipe 😊🙌🙌
You are my favorite chef...you talk and teach like I cook. Great receipt.
Chef John is the OG of FoodTubers.
I absolutely love your style of humor, as well as the recipes you share. Thank you !
Best winter food ever
I love the enthusiasm and flavor you add to the video. It is easy to understand, not with all the blah, blah other videos included. Simple, to the point, and perfect!!!! I will try your stew recipe, I am 100% sure it will come out real good. Thank you!!!!
Miss ya chef John! Still the best ... and the pumpkin pie 🥧 is the bomb
I've been toying with different beef & barley recipes for WEEKS trying to determine which one I should make. This came right on time, Chef John. Thank you.
Thumbs upped for the difference between red and orange carrots. Love you Chef John!
Chef John, I am definitely going to make this. A friend of mine (The Bald Chef) also made a version of this. I am going to have to try my hand at it. Thanks for sharing this!
This is SOoooooooo, Amazingly Beautiful display of Art. Can wait to try it.
Love the garnish at the all. This sounds perfect from start to finish by the way. Thank you for sharing
Which one of your friends will be my 1 millionth subscriber?
Happy to be part of the almost million subscribers.
Congrats
It will be me I have been unsubscribing and resubing for the past 4 days...
And in 2 months, TH-cam will remove 100,000 'un-actives'. 1,000,000 is just a number. Regardless of how many subs you have, you have touched millions of hearts with your food.
Now, where is that Lutefisk I want you to make.
Can I get a prize for that ;D
1:19 - guess who’s back, back again.
Chef John’s back. Tell a friend!😄
You’re the chief of your barley and beef
well this is a new twist to how I make it! i will try this tonight! should be perfect for a very frigid night with a storm coming in!
Your timing is perfect. Here in Cape Breton, Nova Scotia. we have had about 6 inches of snow this evening and now freezing rain. I feel tomorrow is a beef barley stew day. :)
I found this recipe a couple years ago and gave it a try. It is amazing. I've made this a few dozen times since then and it's one of the few dishes that EVERYONE at home loves and will eat. It is really excellent, especially during the cold winter. Thank you for sharing.
I agreed with everything in this presentation. I like to add dried wild mushrooms to this stew as well.
I love adding fresh mushrooms, almost any kind. I've tried dried mushrooms, but they do not taste great. However, the mushroom water they steeped in is FULL of flavour while the shrooms themselves are disappointing. There must be a way to incorporate the mushroom water as the broth!
@@0sireion Soak mushrooms in hot water, it should steep them and draw out a bunch of flavor. Allow to rest for awhile, gently massage mushrooms in the liquid to get any stray sand or such out, remove them and rinse them under running water but reserve the liquid you steeped them in. Allow it to settle for awhile then pour slowly into another container; you'll see a layer of grit and other stuff left at the bottom. Get as close as you can to getting all the clean liquid out while leaving behind the unwanted grit.
You can now add this rich mushroom liquid to your cooking broth.
Oh hi cholent :)
Chef John, love the videos, here's a challenge for you.
Cholent is a traditional Jewish stew, which starts cooking Friday afternoon, and is eaten Saturday noon-ish (cooks for ~18-22hrs), during the Sabbath when initiating cooking is not allowed. It's usually cooked in a crockpot on low, or in a pot in the oven left on a low temperature. It's usually made with beef, potatoes, onion, barley, spices (sometimes sweet potato, beans, carrot, rice, whole eggs in shell, wine...)
As a chef, what would be the best way to ensure a high quality product at the end (i.e. not dry, not overly oily, not bland, not burnt)?
Some religious limitations:
From Friday sunset until it is taken out to eat Saturday afternoon, the dish cannot be touched (no adjusting temperature, no removing lids, no adding water, spices, ingredients, etc)
No dairy ingredients
No pork
No fish/seafood
I would be thrilled to get an answer, TIA!
My family has noticed my strange verbalizations while cooking..."The olllllld poka poka"...."The ollllllld tappa tappa". Its a mystery ;)
I say that too! Lol
Lol
LOL
Yep...and a little bit of cayenne 😂
Words can't describe how happy I was to see a new upload in my subscriptions. Love your videos, and of course, this looks delicious!
Made this today for my mother. She loved the taste. Delicious recipe 10/10
“You’re the chief of your barley and beef” that was way smoother than I was prepared for
Love beef and barley.
I had some beef shanks in the freezer and wouldn’t you know, I paid for one with bone, just like you. Anyway, I put it in the slow cooker so the long cooking will be done while I’m at work and when I get home there is just the barley to go. Thanks for the recipe! You have never steered me wrong yet! Next time I go to the market I’ll ok for some horseradish for some “snow”.
So this is SUCH a good recipe… yes I spent over $12 a pound for real beef shank …which, of the two butchers in town, only one had and it was frozen. No problem though, I wanted to try it anyway. It had a great “bone-marrow” bone. Just want to say the tomato paste makes all the difference. But the stars were the fresh parsley and finely grated horseradish at the end!! Couldn’t get enough of the horseradish … we kept piling it on! xoxo
You never fail to make me laugh on every vid you create. Thanks!
Good one Chef John; Barley is underused, a very good ancient satisfying grain, good fiber source
I actually watched this right after shoveling the snow... Still glad I did!
Made this twice, and both times it has been delicious! Awesome recipe!
The peepers will be here in Maine soon. This seems like the perfect thing to have this month!
"We are carefully going to slide our meat back in"
Ahahaha, my head is so far in the gutter.
You’re not alone 😂
keep your meat ready for re-entry, ha ha
Beef and barley goes together like...beef and barley...basic and delicious. I'm not sure I can get beef shanks, but a good chunk of braising beef works for me. This is a perfect dinner for February in Ohio...Thank you...
Hi Chef John! Being that it's 14F outside with a wind chill of -6, I can't wait to try this one! It just looks so warm and comforting. Thanks for all that you do. HUGGGGGGGGGGGs
My food wish is that you make a vegan slow cooked dish like that. I am a vegan but I enjoy watching you videos it gives me ideas to make me dishes. Your one of the best chefs on youtube! I dont diss you for using meat. I just enjoy you videos and rhymes :)
I am not torturing my self.
Eliran Vegh only meat needs slow cooking. you are out of luck here bud
very good, going tomake this this weekend. You are a riot.
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.
My favorite TH-cam channel 😍😍😍😍
Made this again, last time was amazing with couscous!!! LOVE THIS RECIPE! Thank you Chef John!
"Round the outside , round the outside" Hahahaha !
I made this for dinner tonight it's hauntingly delicious.
You da real MVP chef John.
So exacting and difficult, hard to grasp - wait, it was none of those!
Thanks for the topic and the presentation.
😂 I rather shovel a little snow than worrying about catastrophic events CA is well known from. Thanks for the delicious recipe. I'm going to give it a try this weekend after I get finished with the sidewalks. 😂
Oh Chef John, you make it all right.
Perfect dish ! Thank John
lol I even shared your bone video to a nephew in Alaska!..... and round the outside ,, you only said it twice I felt he need to finish it! lol have a good day.
Tried this and it turned out absolutely amazing. Thanks chef john
Chef this looks so good.
After all, you are the James Bond of your Beef & Barley Stew fond.
Damn!!! A lot of good ideas came from watching this video. I love the idea of fresh horse radish. Thanks
Dear Chef John, may I give you an advice or tip?
Soak the barley overnight and see the difference in cooking time and apperance. When it is hot, you can do it in the refrigerator.
Thanks for your great recipes.
The post is 8 year old, but for others that see it...
The whole idea of cooking the barley in the broth with the rest of the ingredients is so it soaks up the flavors of the broth and seasonings, so the barley has very rich taste with lots of depth.
As far as time savings, it's beef shank, so you need to cook it at least 2 1/2 to 3 hours anyway, so throwing in the barley 45 minutes before it's done is no waste of time.
nak cubalah, thank you chef!
Naked barley is barley with the husk removed. Gonna make this tonight with a little homebrew stout in their too. Thanks Chef.
Chef John and the Beef Shank Redemption.
I'm making this as I write this. I added some finely diced jalapeno and serrano with the onion, cause that's my thing. Instead of dried rosemary I added herbes de provence and some shakes of cayenne. Instead of celery I also added cloves of garlic, in addition to the minced garlic with the onion. I also added parmesan rind for that extra flavor. So I have a broth that's nicely spicy, and I'm just waiting for the barley to cook.
Oh yeah, also peel your horseradish with a spoon, like you would with fresh ginger root, much easier
"You're the Chef of your Barely and Beef" .....
Yes I am Chef John.
Thanks.
🙏🇨🇦
Boy Chef John ! This is so awesome! And something different ! I can not wait to suprise the family with this ! I hope I can find the horseradish stick ! 😁🖒🖒
I've watched this video so many times I feel like a stalker.
I need to make this, it looks so good.
I've been watching Chef John for 4+ years. Not once have I ever made a recipe he has posted. I'm a disgrace.
Slowjams93, How about now?
Yes you are a disgrace! 😂
I’ve had very delicious dinners from Chef John. Your missing out.
Slowjams93 oh I love your honesty, so funny!!!
completely understand - he has a nice soothing voice. I can make this in my sleep. But, I simply love hearing someone go thru the steps out loud.
Awesome dish. I gotta make this. I know what to do with the shank in my freezer now.
About the horseradish, it does seem that it's becoming easier to find at the store. I rarely saw it in the store before maybe the last year. I shop at a big regular grocery cause that's what we got, probably like most people actually, and it was just never around. So yay us for having that in the store pretty often now. Wheeee...
You are SO funny! And LOVE all your recipes.
Lov using beef shank for barley soup or stew. I will pay attention to the bone marrow next time.
I love you chef
Leaving the barley out... just don't have it... got it all ready up to a boil.. put the meat in a crock pot and then I poured the hot liquid on top forgot the carrot so stuck them in at that point. Added extra carrots only because my kids love them. So if anything it may be a bit more sweet. Should be lovely when ready. Thanks!!
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. 😇👍🍷
Gonna try this tonight!
This looks delicious!! Thank you