short ribs),
lasts for days and gets better with time,
- soothes the soul or warms the cockles of your heart, or, if
you’re really lucky, both at the same time, and - tastes really, really good.
The method is pretty straightforward: sear the meat to add
a bit of flavor, sauté the vegetables, and then simmer the
whole thing down with a bit of Marmite, soy sauce, and
tomato paste added for that umami kick.
Throughout the winter months, there are usually a few
leaves of kale kicking around my fridge, since they make
such a great salad (just marinate in olive oil and vinegar for
a couple of hours—it stays crisp for days even after
dressing! See here), and they go a long way in making this
stew even tastier and heartier. If you prefer beef and barley
soup to stew, just add some more stock at the end to thin it
to the desired consistency.