Beef, Beer, and Barley Stew

Beef, Beer, And Barley Stew

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Elaine Douglas


Inspired by a recipe from "Cooking Light Magazine".


☆☆☆☆☆ 0 votes

20 Min
2 Hr
Stove Top


  • 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
  • 3 c
    low-salt beef broth
  • 2 Tbsp
    worcestershire sauce
  • 1
    12 oz. bottle dark beer (such as stout)

How to Make Beef, Beer, and Barley Stew


  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.

Printable Recipe Card

About Beef, Beer, and Barley Stew

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

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