Beef and barley stew from The Food Lab: Better Home Cooking Through Science (page 193) by J. Kenji López-Alt

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Notes about this recipe

  • taraanddavid_6uvt62 on April 07, 2026

    Subbed brisket for the short ribs

  • meginyeg on February 13, 2023

    This was not my favourite version of beef stew. It was ok, edible but there is definitely better ones.

  • Delys77 on February 07, 2022

    This was popular at our house. I subbed ethical veal for the beef and it was very nice. Light in terms of flavour as veal can be, but still robust given the umami additions. Barley might be making more appearances at our house as it is a whole grain that gives the illusion of being processed given how starch it is. Quite nice.

  • bskj123 on February 10, 2021

    I LOVE this recipe. I've tried with a few cuts of meat - the more tender the better. Denver cut steak was awesome. This recipe gets better after sitting in the fridge a day or two. I use really high quality beef bone broth (Bonafide brand), so perhaps that helps as well. I think the kale is fine but you could easily do without it.

  • ldtrieb on May 20, 2017

    We loved it. I am so happy to learn that browning the big piece of meat then cutting it up works just as well as browning all the little pieces.

  • mirage on January 01, 2016

    It was fine. Forgettable.

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