Beef and Beet with Barley Stew Recipe

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still tender when cooked slowly.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Beef broth can add flavor without the cost of wine.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Rice is a more affordable grain option.

Start by introducing the dish and mentioning the ingredients.

Prepare the mirepoix by chopping celery, carrots, and onion into chunky pieces for texture.

Peel the carrot and cut it into quarters and then into chunky slices.

Peel the garlic and chop it into smaller pieces for better flavor distribution.

Dice half an onion using a French cut method, leaving it attached at the root end.

Heat a neutral oil in a large pot and add the mirepoix (celery, carrots, onion, garlic) to start cooking.

Add a couple of sprigs of thyme and a bay leaf to the pot, along with a pinch of salt, and cover to let it sweat.

Peel the beets, removing the stems and roots, and slice them into large pieces.

Add the beets to the pot with the mirepoix and cover to let them cook.

Sear the beef short ribs in a smoking hot cast iron pan until browned on all sides, seasoning with salt as you go.

Remove the beef from the pan and pour off excess fat, then deglaze the pan with a bit of chicken broth, scraping up the browned bits.

Add the remaining chicken broth and a little water to the pot, ensuring the ingredients are just barely covered.

Pour in a splash of red wine for flavor and stir to combine everything.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens