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Beef, Beer, and Barley Stew

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 6 servings
You can use barley groats rather than pearl barley in this beef stew to give the dish a little more texture. Substitute rutabagas, parsnips, or other root vegetables of your choice for the carrots and turnips.

Ingredients

  • 2 tablespoons olive oil
  • 1 pound beef stew meat
  • 1 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 3 cups coarsely chopped onion
  • 2 bay leaves
  • 2 thyme sprigs
  • 2 tablespoons tomato paste
  • 2 cups (1 1/2-inch-thick) slices carrot
  • 2 cups chopped peeled turnips (about 1 pound)
  • 3/4 cup uncooked pearl barley
  • 5 garlic cloves, minced and divided
  • 2 (8-ounce) packages mushrooms, quartered
  • 3 cups water
  • 3 cups low-salt beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 (12-ounce) bottle dark beer (such as stout)
  • 3 small beets
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon thyme leaves
  • 2 tablespoons prepared horseradish

Nutrition Information

  • calories 379
  • caloriesfromfat 27 %
  • fat 11.4 g
  • satfat 2.9 g
  • monofat 6 g
  • polyfat 1.1 g
  • protein 24.5 g
  • carbohydrate 45.2 g
  • fiber 10.2 g
  • cholesterol 47 mg
  • iron 4.8 mg
  • sodium 654 mg
  • calcium 85 mg

How to Make It

  1. Heat oil in a stockpot over medium-high heat. Sprinkle beef with 1/2 teaspoon 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, turnips, barley, 4 garlic cloves, and mushrooms; sauté 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 cold 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.