Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

I liked it

January 28, 2016
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.

smithker's Review

March 04, 2014
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.

CraigfromSC's Review

December 29, 2013
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.

RLoushin's Review

December 04, 2013

ccbanana's Review

November 20, 2013
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.

Cansas's Review

November 03, 2013

tfoodie's Review

September 29, 2013

lbutler97's Review

September 21, 2012
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.

Angelyn1976's Review

September 20, 2012

EllenDeller's Review

March 22, 2012
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!