Beef, Beer, And Barley Stew Recipe

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Beef, Beer, and Barley Stew

Elaine Douglas

By
@BreadandSoupLady

Inspired by a recipe from "Cooking Light Magazine".


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Serves:

6-8

Prep:

20 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
1 lb
beef stew meat
1 tsp
salt, divided
1/4 tsp
black pepper
3 c
onions coarsely chopped
2
bay leaves
2
thyme sprigs
2 Tbsp
tomato paste
2 c
thickly cut carrot slices
2 c
rutabagas, peeled and chopped (about 1 pound)
3/4 c
uncooked barley
4 clove
garlic, minced
1 lb
mushrooms, quartered
3 c
water
3 c
low-salt beef broth
2 Tbsp
worcestershire sauce
1
12 oz. bottle dark beer (such as stout)

YOU MAY SUBSTITUTE WHATEVER ROOT VEGETABLES YOU LIKE FOR THE CARROTS AND RUTABAGAS

Directions Step-By-Step

1
Heat oil in a stockpot over medium-high heat. Sprinkle beef with 1/2 tsp salt and pepper. Add beef to pan; sauté 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, rutabagas, barley, garlic cloves and mushrooms; saute three minutes.
3
Add browned beef, 1/2 tsp. salt, water, broth, Worcestershire sauce, and beer; bring to boil. Reduce heat and simmer, covered for 1 1/2 hours. Discard bay leaves and thyme sprigs.
To serve; garnish with chopped parsley if you like.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: For Kids