beef, beer, beet and barley stew

Name: Beef, Beer, Beet and Barley Stew
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: UK/Ireland
Ingredients: 2 tablespoon(s) olive oil; 1 pound(s) beef stew meat; 1 teaspoon(s) salt - divided; 1/4 teaspoon(s) black pepper; 3 cup(s) onion, coarsely chopped; 2 - bay leaves; 2 - thyme sprigs; 2 tablespoon(s) tomato paste; 2 cup(s) 1 1/2 in thick carrot slices; 2 cup(s) turnips, chopped and peeled; 3/4 cup(s) uncooked pearl barley; 5 clove(s) garlic, minced and divided; 16 ounce(s) mushrooms, quartered; 3 cup(s) water; 3 cup(s) low salt, beef broth; 2 tablespoon(s) worcestershire sauce; 1 bottle(s) 12 oz dark beer; 3 small beets; 3 tablespoon(s) fresh parsley, chopped; 1 teaspoon(s) thyme leaves; 2 tablespoon(s) prepared horseradish

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review

Private Recipe by

Elaine Douglas

@BreadandSoupLady

Vancouver, BC

Hearty and full-flavoured. From Eating Light Magazine

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yield 6 serving(s)

prep time 30 Min

cook time 1 Hr 30 Min

method Stove Top

Ingredients For beef, beer, beet and barley stew

2 Tbsp

olive oil
1 lb

beef stew meat
1 tsp

salt - divided
1/4 tsp

black pepper
3 c

onion, coarsely chopped
2

bay leaves
2

thyme sprigs
2 Tbsp

tomato paste
2 c

1 1/2 in thick carrot slices
2 c

turnips, chopped and peeled
3/4 c

uncooked pearl barley
5 clove

garlic, minced and divided
16 oz

mushrooms, quartered
3 c

water
3 c

low salt, beef broth
2 Tbsp

worcestershire sauce
1 bottle

12 oz dark beer
3 sm

beets
3 Tbsp

fresh parsley, chopped
1 tsp

thyme leaves
2 Tbsp

prepared horseradish

How To Make beef, beer, beet and barley stew

1
Heat oil in a stockpot over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and pepper. Add beef to pan; sauce 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 cool 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.
5
TIP: You can use barley groats rather than pearl barley in this stew to give the dish a little more texture. Substitute rutabagas, parsnips or other root vegetables of your choice for the carrots and turnips.
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