Beef Short Ribs Beer And Barley Stew Recipe

Name: Beef Short Ribs Beer And Barley Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lbs Beef Short Ribs, cut into 2 inch pieces; 1 lb Beef Stew Meat; 2 TBSP Olive Oil; 4 cloves Garlic, minced; 4 large Yukon Gold Potatoes; 1 medium Red Onion; 1/2 lb Carrots; 4 ribs Celery; 1/2 lb Mushrooms; 1/2 lb Brussel Sprouts; 2 bay leaves; 2 whole sprigs fresh rosemary; 1/2 cup fresh parsley, torn from stems; 1 tsp cumin; 2 tsp celery seed; 1-1/2 tsp crushed red pepper; 3 bottles Dark Beer; 4 medium tomatoes; 1 can tomato paste; 2 cups Beef Stock; 1 1/2 cups Barley; kosher salt and medium crack pepper to taste

Servings: persons

1-1/2 lbs Beef Short Ribs, cut into 2 inch pieces
1 lb Beef Stew Meat
2 TBSP Olive Oil
4 cloves Garlic, minced
4 large Yukon Gold Potatoes
1 medium Red Onion
1/2 lb Carrots
4 ribs Celery
1/2 lb Mushrooms
1/2 lb Brussel Sprouts
2 bay leaves
2 whole sprigs fresh rosemary
1/2 cup fresh parsley, torn from stems
1 tsp cumin
2 tsp celery seed
1-1/2 tsp crushed red pepper
3 bottles Dark Beer
4 medium tomatoes
1 can tomato paste
2 cups Beef Stock
1 1/2 cups Barley
kosher salt and medium crack pepper to taste

1
Heat the Olive oil in a cast iron skillet or large dutch oven over medium heat. Generously season short ribs and stew meat with salt and pepper. Sear the short ribs, ensuring all six sides have a dark brown crust. Set ribs to the side and brown the stew meat. When fully seared, set aside with the short ribs.
2
While meats brown, cut the potatoes, carrots, celery, tomatoes, and onion into 1 inch size pieces. Leave brussel sprouts and mushrooms whole. Add the potatoes and garlic to the meat pan, turn heat to high, and saute for 4-5 minutes, until garlic begins to brown. Remove potatoes and garlic, set with meats.
3
In a large stock pot, combine celery, carrots, onion, mushrooms, brussel sprouts, bay leaves, rosemary sprigs, parsley, seasonings, and beer. Bring the mixture to a boil. Turn heat down to simmer for 20-30 minutes. Add beef stock, tomato paste and tomatoes. Bring mixture back to a boil and simmer an additional 10-15 minutes. Add the meat and potato mixture, stir in the barley, and cover. Let simmer until the meat falls off of the short ribs, or transfer to a crockpot on low heat and let sit overnight or all day.
4
Serve in warm bread boules.

682

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.

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

You need 22 ingredients. The key ingredients include: 1-1/2 lbs Beef Short Ribs, cut into 2 inch pieces, 1 lb Beef Stew Meat, 2 TBSP Olive Oil, 4 cloves Garlic, minced, and more.

Yes, Beef Short Ribs 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 Short Ribs Beer And Barley Stew

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