BEEF AND BARLEY
STEW
SERVES 4 TO 6
2 pounds boneless beef short ribs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
2 medium carrots, peeled, split in half lengthwise, and
sliced into ½-inch pieces (about 1 cup)
2 medium stalks celery, split in half lengthwise, and sliced
into ½-inch pieces (about 1 cup)
1 large onion, finely diced (about 1½ cups)
½ teaspoon Marmite
1 teaspoon soy sauce
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
1 tablespoon tomato paste
4 cups homemade or low-sodium canned chicken stock
One 14½-ounce can whole tomatoes, drained and roughly
chopped
1 cup pearl barley
2 bay leaves
4 cups loosely packed roughly torn kale leaves
Toss the short ribs in a large bowl with salt and pepper to
coat. Heat the oil in a Dutch oven over high heat until