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.
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
How to Make It
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.
Pretty good stew. I left off the beet topping because I don't really care for beets, and I forgot the turnips, so I can only imagine it would have been better with them. My one piece of advice would be to double the thyme, but then again, I really like the flavor of thyme.
This was a delicious recipe for beef stew. I used turnips, potatoes, carrots and onion. I also used Newcastle brown ale for the beer. The broth had great flavor. I would definitely use this recipe again.
I didn't have any beets or turnips on hand so I just used this recipe to make a more traditional style stew with carrots potatoes and celery. I also had the ribs and an end from a prime rib roast left over so I used the ribs to make a homemade stock and used the end for melt in your mouth beef. The only other change I made was to add the appropriate amount of cornstarch to thicken it into what I consider more of a stew consistency (Approximately 1 Tbls per cup of liquid). Good version of a stick to your ribs Beef Stew.
Super bummed about this recipe bc the previous reviews made it sound like it would be a home run. I followed the recipe exactly and unfortunately the taste of stout was just way too bitter. The beer aftertaste was also really unappealing. I used Guiness and maybe that is where the mistake was?
My husband and guests ate it but I was embarrassed. I think the recipe has such great potential and it looked really pretty... Maybe I will try an ale next time?
Suggestions are welcome. But the "stout" recommendation makes this BITTER.
Outstanding. Yummy. Very filling. Good flavor. I don't always salt enough when I'm cooking and this was no exception. I needed to salt the servings but that was my fault. I didn't top with the beets, just to lazy to prep and cook them. The grocery store had some small turnips which were extra good. It most definitely goes into the fall/winter cooking rotation.
I agree-this is a big WOW. I did use all beef broth instead of part water, and 1 cup rutabaga and 1 cup turnip, and added some green peas at the end for color. Also mixed minced lemon peel in with the parsley. This makes a lot!
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