Beef, Beer, and Barley Stew |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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From Cooking Light. I really like this recipe because it simmers long enough for the flavors to blend but can still be made in just a couple hours when I don't get around to throwing stuff in the crcokpot. Plus it has so many different flavors and textures, and I love the fresh herbs. Ingredients:
2 tablespoons olive oil |
1 lb beef stew meat |
1 teaspoon salt, divided |
1/4 teaspoon black pepper |
3 cups coarsely chopped onions |
2 bay leaves |
2 fresh thyme sprigs |
2 tablespoons tomato paste |
2 cups sliced carrots |
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 sodium 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 |
Directions:
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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