Beer Beef And Barley Stew |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a very different stew as it uses barley instead of potatoes. It also uses a bottle of stout which adds an interesting and delicious flavour. You can substitute parsnips or any other root vegetables for the carrots and turnips. Read more . The beets add great color. I got this recipe originally from the Cooking Light Magazine at least 5 years ago. Ingredients:
2 tablespoons olive oil |
1 pound beef stew meat |
1 teaspoon salt, divided |
1/4 teaspoon black pepper |
3 cups coarsely chopped onion |
2 bay leaves |
2 thyme sprigs |
2 tablespoons tomato paste |
2 cups baby carrots carrot |
2 cups chopped peeled turnips (about 1 pound) |
3/4 cup uncooked pearl barley |
5 garlic cloves, minced and divided |
1 pound of mushrooms, quartered |
3 cups water |
3 cups beef broth ( low-salt ) |
2 tablespoons worcestershire sauce |
1 (12-ounce) bottle dark beer (such as stout) |
3 small beets |
3 tablespoons chopped fresh parsley |
1 teaspoon thyme leaves |
2 tablespoons prepared horseradish |
Directions:
1. Heat oil in a dutch oven over medium-high heat.
2. Sprinkle beef with 1/2 teaspoon salt and pepper. Add beef to pan; fry 10 minutes .
3. Remove from pan.
4. Add onion, bay leaves, and thyme sprigs to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.
5. Uncover; stir in tomato paste. Increase heat to medium-high.
6. Add carrot, turnips, barley, 4 garlic cloves, and mushrooms - saute 3 minutes.
7. Add beef, 1/2 teaspoon salt, water, broth, Worcestershire, and beer; bring to a boil.
8. Reduce heat; simmer, covered, for 1 1/2 hours. Discard bay leaves and thyme sprigs.
9. While stew is simmering, peel beets and place in medium saucepan, covering with water; bring to a boil.
10. Cover pan, reduce heat, and simmer 35 minutes or until tender.
11. Drain; rinse with cold water.
12. Cut each beet into 6 wedges.
13. Combine parsley, thyme leaves, and 1 garlic clove.
14. Ladle 2 cups stew into each of 6 bowls. Top each serving with 3 beet wedges, about 1 1/2 teaspoons parsley mixture, and 1 teaspoon horseradish.
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