Beef, Beer, and Barley Stew

Beef, Beer, And Barley Stew Recipe

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Elaine Douglas

By
@BreadandSoupLady

Inspired by a recipe from "Cooking Light Magazine".

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Prep:
20 Min
Cook:
2 Hr
Method:
Stove Top

Ingredients

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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

How to Make Beef, Beer, and Barley Stew

Step-by-Step

  • 1Heat 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.
  • 2Uncover; stir in tomato paste. Increase heat to medium-high. Add carrot, rutabagas, barley, garlic cloves and mushrooms; saute three minutes.
  • 3Add 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.

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About Beef, Beer, and Barley Stew

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




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