short ribs), • lasts for days and gets better with time, • soothes the soul or warms the cockles of your heart, or, if you’re really lucky, both at the same time, and • tastes really, really good The method is pretty straightforward: sear the meat to add a bit of flavor, sauté the vegetables, and then simmer the whole thing down with a bit of Marmite, soy sauce, and tomato paste added for that umami kick Throughout the winter months, there are usually a few leaves of kale kicking around my fridge, since they make such a great salad (just marinate in olive oil and vinegar for a couple of hours—it stays crisp for days even after dressing! See here), and they go a long way in making this stew even tastier and heartier If you prefer beef and barley soup to stew, just add some more stock at the end to thin it to the desired consistency BEEF AND BARLEY STEW SERVES 4 TO 6 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, peeled, split in half lengthwise, and sliced into ½-inch pieces (about 1 cup) 2 medium stalks celery, split in half lengthwise, and sliced into ½-inch pieces (about 1 cup) 1 large onion, finely diced (about 1½ cups) ½ teaspoon Marmite 1 teaspoon soy sauce 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 1 tablespoon tomato paste 4 cups homemade or low-sodium canned chicken stock One 14½-ounce can whole tomatoes, drained and roughly chopped 1 cup pearl barley 2 bay leaves 4 cups loosely packed roughly torn kale leaves Toss the short ribs in a large bowl with salt and pepper to coat Heat the oil in a Dutch oven over high heat until ... 2 medium carrots, peeled, split in half lengthwise, and sliced into ½-inch pieces (about 1 cup) 2 medium stalks celery, split in half lengthwise, and sliced into ½-inch pieces (about 1 cup) 1 large onion, finely diced (about 1½ cups) ½ teaspoon Marmite... 1 teaspoon soy sauce 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 1 tablespoon tomato paste 4 cups homemade or low-sodium canned chicken stock One 14½-ounce can whole tomatoes, drained and roughly... 2 bay leaves 4 cups loosely packed roughly torn kale leaves Toss the short ribs in a large bowl with salt and pepper to coat Heat the oil in a Dutch oven over high heat until