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.
Beef, Beer, and Barley Stew
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.
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- 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
- 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
- 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.
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