Sobre esta receta

Un estofado abundante y reconfortante repleto de tiernos trozos de res, cebada perlada masticable y verduras saludables en un caldo rico y profundamente sabroso. Este es el tipo de receta que llena tu cocina con aromas increíbles y mejora cuanto más tiempo se cocina a fuego lento — un verdadero clásico de clima frío que es tan reconfortante como se puede imaginar. Suficientemente simple para una noche entre semana, lo suficientemente impresionante para invitados.

Instrucciones

1. 1

   Pat the beef chuck cubes completely dry with paper towels — this is the key to a good sear. Season generously with kosher salt and black pepper, then toss with the all-purpose flour until lightly coated on all sides.

2. 2

   Heat 1 tablespoon of olive oil in a Dutch oven over ^[medium-high heat] until shimmering. Add the beef chuck in a single layer, working in 2 batches to avoid crowding. Sear without moving for 3–4 minutes per side until a deep brown crust forms. Transfer to a plate and repeat with the remaining beef chuck.

3. 3

   Reduce the heat to ^[medium]. Add the remaining tablespoon of olive oil to the pot. Add the yellow onion and celery and cook, stirring occasionally, until softened, about 4–5 minutes. Add the garlic and cook for 1 more minute until fragrant.

4. 4

   Add the cremini mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 4 minutes.

5. 5

   Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook, undisturbed, for about 1 minute until it darkens slightly, then stir it into the vegetables. Add the Worcestershire sauce and stir to combine.

6. 6

   Return the seared beef chuck (and any resting juices) to the pot. Pour in the beef broth and water, then add the thyme, rosemary, and bay leaves. Stir everything together, scraping up any browned bits from the bottom of the pot with a wooden spoon — that's pure flavor.

7. 7

   Bring the stew to a boil over ^[high heat], then reduce the heat to ^[low]. Cover and simmer gently for 30 minutes.

8. 8

   After 30 minutes, stir in the rinsed pearl barley, carrots, and yukon gold potatoes. Re-cover and continue to simmer on ^[low] for another 45–50 minutes, stirring occasionally, until the beef chuck is fork-tender, the pearl barley is cooked through, and the broth has thickened slightly. If the stew gets too thick, add a splash of water or beef broth to loosen it.

9. 9

   Remove and discard the bay leaves. Taste the stew and adjust seasoning with kosher salt and black pepper as needed. Ladle into bowls and garnish with parsley if desired. Serve with crusty bread.