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Beef Beer and Barley Stew Recipe




Source of Recipe


cooking.com


Recipe Introduction


6 servings
8 points per serving


List of Ingredients




2 tablespoons olive oil
1 pound beef stew meat
1 teaspoon salt, divided
1/4 teaspoon black pepper
3 cups onion, coarsely chopped
2 bay leaves
2 thyme sprigs
2 tablespoons tomato paste
2 cups (1 1/2-inch-thick) carrot slices
2 cups turnips, chopped and peeled (about 1 pound)
3/4 cup uncooked pearl barley
5 garlic cloves, minced and divided
Two (8 ounce) packages mushrooms, quartered
3 cups water
3 cups low-salt beef broth
2 tablespoons Worcestershire sauce
One (12 ounce) bottle dark beer (such as stout)
3 small beets
3 tablespoons fresh parsley, chopped
1 teaspoon thyme leaves
2 tablespoons prepared horseradish

Recipe



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.

TIP:
You can use barley groats rather than pearl barley in this stew to give the dish a little more texture. Substitute rutabagas, parsnips, or other root vegetables of your choice for the carrots and turnips.

Nutrition Facts
6 servings
Facts per Serving
Calories: 379 Fat, Total: 11g Carbohydrates, Total: 45g
Cholesterol: 47mg Sodium: 654mg Protein: 24g
Fiber: 10g % Cal. from Fat: 26% % Cal. from Carbs: 47%