Learn how to make a Beef and Barley Stew Recipe! Go to foodwishes.blogspot.com/2015/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Beef and Barley Stew Recipe!
Love this recipe, Chef. Still making it years later. Could you please settle something for me I've long debated? When you said "around the outside, around the outside," were you referencing Eminem??
Hey chef, I just wanted you to know, I never appreciated the brown stuff in the bottom of the pan before I found your channel, now I'm rather fond of it.
Seattle Wins Super Bowl XLIX! The Bones Were Right!!! You saw it. I saw it. The whole world saw it. The Seattle Seahawks had Super Bowl XLIX won. All they had to do was give the ball to the best running back in football, and it was over. Two yards, a cloud of dust, and they’re the champs. Guaranteed. Just like the bones said. But, inexplicably, a pass was called, and defeat was snatched from the jaws of victory. It will undoubtedly go down as the dumbest, most ridiculous, and perplexing coaching decision in the history of sports. So, why did it happen? Did the Patriots have compromising photos of Pete Carroll, and use them to blackmail him into throwing the game? Or, maybe he's crazy? Is he crazy? Or, did New England somehow tamper with the chicken bones I used? Hey, I wouldn’t put it past them. Unfortunately, we may never know for sure, but what we do know is this; the bones were right, again.
Made this last night-- added quartered cremini mushrooms along with the onions and garlic, used beef stock instead of chicken, and served over a bed of spaghetti squash. It was unreal! Thanks Chef John :)
To SPL and @foodwishes , Aside from the fun of Chef John saying it , and people pretending they know the reference so they feel hip--I actually have that Malcolm McLaren album. It is a far different experience than I was expecting. And I assume Chef John has heard it too. :)
Je Nolan You just gave me an education. Lol I had to google Malcom McLaren and give “Buffalo Gals” a listen. I had no idea who that was. I thought you were being coy 😏 So thanks for expanding my music trivia! I do prefer “Without Me” by Eminem though.
i just love chef john's recipes because unlike some other channels' more complicated recipies, his recipes always work, are easy to follow, and always turn out amazing!
Just made it - DAMNED FINE! Next time I'm making a double batch. I did shred the beef before returning to heat, and I'd recommend that over returning chunks of meat to the broth.
I just started watching this channel and at first I thought your voice was super annoying but I just subscribed because you're super funny and honest and the recipes are delicious. Thanks for the best cooking channel on RU-vid!!
I made this recipe, and I _highly_ recommend it. It turned out excellent -- thick and rich and just wonderful on a cold winter day like today. I did learn a few things from this attempt. My barley took quite a long time to cook, and I added some extra stock so that I could keep cooking it. The end product was just a touch too salty for my tastes -- next time I'll add water instead of extra stock. I also think I'd like more vegetables in it, or maybe chop them a bit more roughly -- the veggies had almost disappeared by the time I was done simmering (and I only simmered for two hours). This recipe will _definitely_ become a winter staple, though. What a great dish! Thank you, Chef John.
Lmao, "go to that section in the grocery store that no one ever buys from, and it'll be right there!", so true. All the fun stuff is in that section, most people just dont know how to use them
I found this recipe a couple years ago and gave it a try. It is amazing. I've made this a few dozen times since then and it's one of the few dishes that EVERYONE at home loves and will eat. It is really excellent, especially during the cold winter. Thank you for sharing.
Boy did we fool you, Chef John! Mid-January 2020, and you already have 3.27M+ subscribers. You skipped clear over the 1M business! The beef shank, veggie and barley stew looks and sounds seriously yummy. Thanks!! Shank is a vastly underrated cut. Will make this, this winter.
I love the enthusiasm and flavor you add to the video. It is easy to understand, not with all the blah, blah other videos included. Simple, to the point, and perfect!!!! I will try your stew recipe, I am 100% sure it will come out real good. Thank you!!!!
I've been toying with different beef & barley recipes for WEEKS trying to determine which one I should make. This came right on time, Chef John. Thank you.
Just noticed this video was posted 7 years ago. Nevertheless, I wanted to make barley soup and this recipe popped up. I love listening to Chef John so of course I chose his recipe. And I’m so glad I did!! The soup is delicious!! I didn’t have bay leaf and had to use a small chuck roast instead, but with some additional water (hubs insisted) this is amazingly good. Worth trying folks! Thank you, Chef John.
Chef John has such a unique, singy, almost sarcastic way of speaking. It is kind of weird but actually very nice and soothing to listen to. It makes these videos so nice.
I just made this and it was phenomenal. One of the best, if not the best, stews I ever had. I used ox tail though because I couldn’t find beef shanks anywhere.
And in 2 months, RU-vid will remove 100,000 'un-actives'. 1,000,000 is just a number. Regardless of how many subs you have, you have touched millions of hearts with your food. Now, where is that Lutefisk I want you to make.
Hi Chef John! Being that it's 14F outside with a wind chill of -6, I can't wait to try this one! It just looks so warm and comforting. Thanks for all that you do. HUGGGGGGGGGGGs
Chef John, I am definitely going to make this. A friend of mine (The Bald Chef) also made a version of this. I am going to have to try my hand at it. Thanks for sharing this!
Your timing is perfect. Here in Cape Breton, Nova Scotia. we have had about 6 inches of snow this evening and now freezing rain. I feel tomorrow is a beef barley stew day. :)
Okay, so I couldn't find any shank here in the town I live. I ended up using beef chuck roast instead. I cut it up into small pieces and followed the rest of the recipe as you demonstrated. However, I did add potatoes because I had a lot of meat and broth. I used 2 quarts of chicken broth and about 8 cups of water to it to make room for the potatoes and barley. The results were amazing!! Thanks so much for your channel. Well worth the subscription membership!
Thanks mate, did this recipe with moose and previously cook pork ribs it was amazing!!! The fresh parcel on top realy did it for me. I didn't have horseradish so I went with just a touch of parmigiano. 😇👍🍷
lol I even shared your bone video to a nephew in Alaska!..... and round the outside ,, you only said it twice I felt he need to finish it! lol have a good day.
Boy Chef John ! This is so awesome! And something different ! I can not wait to suprise the family with this ! I hope I can find the horseradish stick ! 😁🖒🖒
Oh hi cholent :) Chef John, love the videos, here's a challenge for you. Cholent is a traditional Jewish stew, which starts cooking Friday afternoon, and is eaten Saturday noon-ish (cooks for ~18-22hrs), during the Sabbath when initiating cooking is not allowed. It's usually cooked in a crockpot on low, or in a pot in the oven left on a low temperature. It's usually made with beef, potatoes, onion, barley, spices (sometimes sweet potato, beans, carrot, rice, whole eggs in shell, wine...) As a chef, what would be the best way to ensure a high quality product at the end (i.e. not dry, not overly oily, not bland, not burnt)? Some religious limitations: From Friday sunset until it is taken out to eat Saturday afternoon, the dish cannot be touched (no adjusting temperature, no removing lids, no adding water, spices, ingredients, etc) No dairy ingredients No pork No fish/seafood I would be thrilled to get an answer, TIA!
I had some beef shanks in the freezer and wouldn’t you know, I paid for one with bone, just like you. Anyway, I put it in the slow cooker so the long cooking will be done while I’m at work and when I get home there is just the barley to go. Thanks for the recipe! You have never steered me wrong yet! Next time I go to the market I’ll ok for some horseradish for some “snow”.
Beef and barley goes together like...beef and barley...basic and delicious. I'm not sure I can get beef shanks, but a good chunk of braising beef works for me. This is a perfect dinner for February in Ohio...Thank you...
This is my go to soup for comfort soups. Nothing out of a can comes close. Marrow = the miracle. I was a bit suprised to hear nothing about trimming up the meat after you've cooked and cooled it. I manually pull it apart along the natural lines and remove any left over membrane, silver skin, gristle. But its a wonderful.
So this is SUCH a good recipe… yes I spent over $12 a pound for real beef shank …which, of the two butchers in town, only one had and it was frozen. No problem though, I wanted to try it anyway. It had a great “bone-marrow” bone. Just want to say the tomato paste makes all the difference. But the stars were the fresh parsley and finely grated horseradish at the end!! Couldn’t get enough of the horseradish … we kept piling it on! xoxo
I love adding fresh mushrooms, almost any kind. I've tried dried mushrooms, but they do not taste great. However, the mushroom water they steeped in is FULL of flavour while the shrooms themselves are disappointing. There must be a way to incorporate the mushroom water as the broth!
@@0sireion Soak mushrooms in hot water, it should steep them and draw out a bunch of flavor. Allow to rest for awhile, gently massage mushrooms in the liquid to get any stray sand or such out, remove them and rinse them under running water but reserve the liquid you steeped them in. Allow it to settle for awhile then pour slowly into another container; you'll see a layer of grit and other stuff left at the bottom. Get as close as you can to getting all the clean liquid out while leaving behind the unwanted grit. You can now add this rich mushroom liquid to your cooking broth.
My food wish is that you make a vegan slow cooked dish like that. I am a vegan but I enjoy watching you videos it gives me ideas to make me dishes. Your one of the best chefs on youtube! I dont diss you for using meat. I just enjoy you videos and rhymes :)
