BEEF AND BARLEY STEW
When you grind as much meat as I do, you often find
yourself with an extra pound or two of short ribs lying
around. You could braise them in red wine and be all
French, or you could cook them for a few days sous-vide
like a modern restaurant, and both are great techniques.
Sometimes, though, Iām in the mood for something simpler.
Short rib and barley stew is fantastic because it:
is dumb easy to do,
- is made with pantry and fridge staples (aside from the