Beef, Beer, and Barley Stew

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 27%
  • Fat: 11.4g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1.1g
  • Protein: 24.5g
  • Carbohydrate: 45.2g
  • Fiber: 10.2g
  • Cholesterol: 47mg
  • Iron: 4.8mg
  • Sodium: 654mg
  • Calcium: 85mg

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

  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.
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