From the kitchen
Camel Milk Beef and Barley Stew
A hearty, rustic stew of beef, barley, and root vegetables finished with a swirl of camel milk.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 lb beef chuck, in 1 1/2-inch cubes
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2/3 cup pearl barley, rinsed
- 6 cups low-sodium beef stock, plus more as needed
- 3/4 cup pasteurized camel milk
- 3 thyme sprigs
- 1 tsp fine salt, plus more to taste
- 1/2 tsp black pepper
Method
- Pat beef dry and season. Heat oil in a heavy pot over medium-high heat and brown beef in batches; transfer out.
- Cook onion and carrots in the pot for 7 minutes. Return beef, add stock and thyme and bring to a simmer.
- Cover partly and simmer on low 75 minutes, stirring occasionally.
- Add rinsed pearl barley. Simmer 40 to 55 minutes more until barley is tender and beef is fork-tender, adding stock or water if needed.
- Remove thyme stems. Take off heat and stir in milk. Warm gently and adjust seasoning.
- Serve in bowls; add a little stock if the barley has absorbed too much liquid.
Cook with confidence
Before you start
Before you start
Use pearl barley, not quick-cooking barley. Adding it later prevents it from becoming mushy while the beef softens. Cut chuck into evenly sized pieces.
Serving and keeping
Refrigerate in shallow containers within 2 hours for up to 4 days. Reheat to 165°F; barley continues absorbing liquid.
Sear Beef in Batches
Brown cubes deeply in 2 tablespoons oil without crowding. The fond created here flavors six cups of stock; pale beef means a flatter stew.
Watch the Barley Near the End
Pearl barley keeps absorbing liquid. If the stew becomes thick before beef is tender, add hot stock 1/2 cup at a time rather than letting the bottom scorch.
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