beef, beer, and barley stew

Ingredients

• 2 tablespoons olive oil
• 1 pound beef stew meat
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 3 cups onions coarsely chopped
• 2 - bay leaves
• 2 - thyme sprigs
• 2 tablespoons tomato paste
• 2 cups thickly cut carrot slices
• 2 cups rutabagas, peeled and chopped (about 1 pound)
• 3/4 cup uncooked barley
• 4 cloves garlic, minced
• 1 pound mushrooms, quartered
• 3 cups water
• 3 cups low-salt beef broth
• 2 tablespoons worcestershire sauce
• 1 - 12 oz. bottle dark beer (such as stout)
• YOU MAY SUBSTITUTE WHATEVER ROOT VEGETABLES YOU LIKE FOR THE CARROTS AND RUTABAGAS