Beef, Beer, and Barley Stew

Beef, Beer, and Barley Stew Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.
5

Outstanding

Yield:

6 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

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.

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.

Note:

November 2002
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