Entree: Liechtenstein – Hafalaab (Barley alpine stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 2 tbsp (28 g) unsalted butter
- 1 lb (454 g) stewing beef, cut into 1-in (2.5 cm) cubes
- 1 tbsp (8 g) all-purpose flour (for dusting beef)
- 1 large onion, finely chopped
- 2 medium carrots, peeled and diced (approx. 6 oz / 170 g)
- 2 stalks celery, diced (approx. 3 oz / 85 g)
- 3 cloves garlic, minced
- 1 cup (200 g) pearl barley, rinsed
- 4 cups (960 ml) beef stock (preferably homemade or low-sodium)
- 1 cup (240 ml) dry white wine (or additional stock)
- 1 tbsp (15 ml) tomato paste
- 2 bay leaves
- 4 whole juniper berries, lightly crushed
- 1 tsp (1 g) dried thyme (or 1 tsp fresh)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) heavy cream or sour cream (optional, to finish)
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

1. Pat the beef cubes dry and toss with the tablespoon of flour to lightly coat. In a large heavy pot or Dutch oven over medium-high heat, melt the butter. Brown the beef in batches until well-seared on all sides, transferring browned pieces to a plate.
2. Add the chopped onion, carrots, and celery to the pot and cook in the rendered fat until softened, about 6–8 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant. Return the beef to the pot.
3. Add the rinsed pearl barley, beef stock, white wine, and tomato paste. Stir in bay leaves, crushed juniper berries, and thyme. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45–60 minutes, or until the barley and beef are tender. Stir occasionally and add a splash more stock or water if the stew becomes too thick.
4. Remove the bay leaves and taste; adjust salt and pepper. Stir in the heavy cream or sour cream if using for a richer finish. Ladle into bowls and garnish with chopped parsley. Serve hot with hearty bread or boiled potatoes as traditional in the Alpine region.