Beer Beef And Barley Stew Recipe

Directions:

1. Heat oil in a dutch oven over medium-high heat.
2. Sprinkle beef with 1/2 teaspoon salt and pepper. Add beef to pan; fry 10 minutes .
3. Remove from pan.
4. Add onion, bay leaves, and thyme sprigs to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.
5. Uncover; stir in tomato paste. Increase heat to medium-high.
6. Add carrot, turnips, barley, 4 garlic cloves, and mushrooms - saute 3 minutes.
7. Add beef, 1/2 teaspoon salt, water, broth, Worcestershire, and beer; bring to a boil.
8. Reduce heat; simmer, covered, for 1 1/2 hours. Discard bay leaves and thyme sprigs.
9. While stew is simmering, peel beets and place in medium saucepan, covering with water; bring to a boil.
10. Cover pan, reduce heat, and simmer 35 minutes or until tender.
11. Drain; rinse with cold water.
12. Cut each beet into 6 wedges.
13. Combine parsley, thyme leaves, and 1 garlic clove.
14. Ladle 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.