Short Rib and Barley Stew Recipe

Ingredients

• 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, split in half and sliced into 1/2-inch chunks (about 1 cup)
• 2 medium ribs celery, split in half and sliced into 1/2-inch chunks (about 1 cup)
• 1 large onion, finely diced (about 1 1/2 cups total)
• 1/2 teaspoon marmite
• 1 teaspoon soy sauce
• 2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
• 1 tablespoon tomato paste
• 1 quart low-sodium chicken broth (preferably homemade)
• 1 (14.4) ounce can whole peeled tomatoes, drained and roughly chopped
• 1 cup pearl barley
• 2 bay leaves
• 4 cups loosely packed kale leaves, roughly torn

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