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Beef, Beer, and Barley Stew




Source of Recipe


Cooking Light-11/02






List of 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 cloves garlic, minced and divided
  
• 2 (8 ounce) packages mushrooms, quartered
  
• 3 cups water
  
• 3 cups low-sodium beef broth
  
• 2 tablespoons Worcestershire sauce
  
• 1 (12 ounce) bottle dark beer (such as stout)
  
• 3 small beets
  
• 1 teaspoon thyme leaves
  
• 2 tablespoons prepared horseradish
  






Instructions



1. Heat oil in a stockpot over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and pepper. Add beef to pan; saute 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 cloves garlic, and mushrooms; saute 3 minutes. Add beef, 1/2 teaspoon salt, water, broth, Worcestershire sauce, 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 beat; 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.
   
5. Servings: 6
   
6. 379 cal, 11.4g fat, 24.5g pro, 45.2g carb, 10.2g fiber, 47mg chol, 4.8mg iron, 654mg sod, 85mg calc.