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Short Rib and Barley Stew

kept bymcainyoung
recipe bySerious Eats

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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