Beef, Beer, And Barley Stew Recipe

Name: Beef, Beer, And Barley Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 lb beef stew meat; 1 teaspoon salt, divided; 1/4 teaspoon black pepper; 3 cups coarsely chopped onions; 2 bay leaves; 2 fresh thyme sprigs; 2 tablespoons tomato paste; 2 cups sliced carrots; 2 cups chopped peeled turnips (about 1 pound); 3/4 cup uncooked pearl barley; 5 garlic cloves, minced and divided; 2 (8 ounce) packages mushrooms, quartered; 3 cups water; 3 cups low sodium beef broth; 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

Servings: persons

2 tablespoons olive oil
1 lb beef stew meat
1 teaspoon salt, divided
1/4 teaspoon black pepper
3 cups coarsely chopped onions
2 bay leaves
2 fresh thyme sprigs
2 tablespoons tomato paste
2 cups sliced carrots
2 cups chopped peeled turnips (about 1 pound)
3/4 cup uncooked pearl barley
5 garlic cloves, minced and divided
2 (8 ounce) packages mushrooms, quartered
3 cups water
3 cups low sodium beef broth
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

1
Heat oil in a stockpot over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and pepper. Add beef to pan; saute 10 minutes or until browned. Remove from pan. Add onion, bay leaves, and thyme sprigs to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.
2
Uncover; stir in tomato paste. Increase heat to medium-high. Add carrot, turnips, barley, 4 garlic cloves, and mushrooms; saute 3 minutes. Add beef, 1/2 teaspoon salt, water, broth, Worcestershire, and beer; bring to a boil. Reduce heat; simmer, covered, for 1 1/2 hours. Discard bay leaves and thyme sprigs.
3
While stew is simmering, trim beets, leaving root and 1 inch stem on each; scrub with a brush. Place in a medium saucepan, and cover with water; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain; rinse with cold water. Drain; cool. Leave root and 1 inch stem on each beet; rub off skins. Cut each beet into 6 wedges.
4
Combine parsley, thyme leaves, and 1 garlic clove. Ladle about 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.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 lb beef stew meat, 1 teaspoon salt, divided, 1/4 teaspoon black pepper, and more.

Yes, Beef, Beer, And Barley Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef, Beer, And Barley Stew

How did you like this recipe?

Frequently Asked Questions