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Beef beer and barley stew

Recipe Information

Description:
Beef beer and barley stew is a delicious American recipe usually served as a appetizer. It requires about 15 minutes of prep time and about 2 hours, 30 minutes of cooking time for a combined total time of 2 hours, 45 minutes. The overall cooking skill level is considered intermediate. This recipe will yield 6 servings if prepared as directed.
Servings 6
Preparation Time 15 Minutes
Cook Time 2 Hours, 30 Minutes
Total Time 2 Hours, 45 Minutes
Difficulty Intermediate
Main Ingredient Beef; Barley; Beer
Category Meat; Rice & Grains
Meal Lunch; Dinner; Snack
Type Appetizer; Main Dish; Side Dish
Subtype Soup
Cuisine American
Cook Method Stove Top
Diet

Ingredients

  • 2 tablespoons olive oil

  • 1 pound beef stew meat

  • 1 teaspoon salt, divided

  • 1/4 teaspoon black pepper

  • 3 cups onion, coarsely chopped

  • 2 bay leaves

  • 2 thyme sprigs

  • 2 tablespoons tomato paste

  • 2 cups carrot, sliced about 1 1/2 inch-thick

  • 2 cups turnips, peeled and chopped

  • 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 of dark beer

  • 3 small beets

  • 3 tablespoons fresh parsley, chopped

  • 1 teaspoon thyme leaves

  • 2 tablespoons prepared horseradish

Directions

  • Place oil in a large pot and heat over medium heat.

  • Season the beef with 1/2 teaspoon salt and pepper. Add the beef to the pot and cook for 10 minutes or until browned. Remove from pot.

  • Add the bay leaves, onion, and thyme sprigs, cover, reduce heat, and cook 10 minutes, stirring occasionally.

  • Add in tomato paste. Increase heat and add the carrots, turnips, barley, 4 garlic cloves, and mushrooms. Cook for 3 minutes.

  • Add the beef, 1/2 teaspoon salt, water, beef broth, Worcestershire sauce, and beer. Bring the mixture to a boil, reduce heat, and simmer covered for 1 1/2 hours. Discard the bay leaves and thyme sprigs.

  • Meanwhile, trim the beets, leaving the root and 1 inch of stem on each. Scrub with a brush.

  • Place the beets in a medium pan, cover with water, and bring to a boil. Reduce the heat and simmer covered for about 35 minutes or until the beets are tender. Drain, rinse with cold water, drain again, and then allow to cool.

  • Rub off the beet skins, and then cut each beet into 6 wedges.

  • In a small bowl combine the parsley, thyme leaves, and 1 garlic clove.

  • Ladle about 2 cups of stew into each of 6 bowls. Top each serving with 3 beet wedges, 1 1/2 teaspoons parsley mixture, and 1 teaspoon horseradish.

Nutrition (per serving)

  • Calories: 379 cal

  • Total fat: 11g

  • Saturated fat: 3g

  • Monounsaturated fat: 6g

  • Polyunsaturated fat: 1g

  • Cholesterol: 47mg

  • Sodium: 654mg

  • Carbohydrate: 45g

  • Fiber: 10g

  • Protein: 25g