Beef, Barley and Beer Stew
2 tablespoons olive oil
1 pound beef stew cubes
1 teaspoon salt
1/4 teaspoon black pepper
3 cups coarsely chopped onion
2 bay leaves
2 thyme sprigs
2 tablespoons tomato paste
2 cups carrots, sliced about 1 1/2 inches thick
2 cups (about 1 pound) turnips, peeled and chopped
3/4 cup uncooked pearl barley
5 garlic cloves, minced and divided
2 (8-ounce) packages mushrooms, quartered
3 cups water
3 cups low-salt beef broth
2 tablespoons Worcestershire sauce
1 (12-ounce) bottle dark beer, a stout works well
3 tablespoons chopped fresh parsley
1 teaspoon thyme leaves
2 tablespoons prepared horseradish
Heat oil in a stockpot over medium-high heat. Sprinkle beef cubes with 1/2 teaspoon salt and pepper and sauté 10 minutes or until browned. Remove from pan and set aside. Add onion, bay leaves, and thyme sprigs to pan. Cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally.
Uncover and stir in tomato paste. Increase heat to medium-high and add carrot, turnips, barley, mushrooms, and 4 garlic cloves. Sauté 3 minutes. Add beef, 1/2 teaspoon salt, water, broth, Worcestershire, and beer, and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours. Discard bay leaves and thyme sprigs.
In a separate small bowl, ombine parsley, thyme leaves, and 1 garlic clove. Ladle stew into 6 bowls, and top each serving with approximately 1 1/2 teaspoons parsley mixture and 1 teaspoon horseradish.
Serves 6.
1 pound beef stew cubes
1 teaspoon salt
1/4 teaspoon black pepper
3 cups coarsely chopped onion
2 bay leaves
2 thyme sprigs
2 tablespoons tomato paste
2 cups carrots, sliced about 1 1/2 inches thick
2 cups (about 1 pound) turnips, peeled and chopped
3/4 cup uncooked pearl barley
5 garlic cloves, minced and divided
2 (8-ounce) packages mushrooms, quartered
3 cups water
3 cups low-salt beef broth
2 tablespoons Worcestershire sauce
1 (12-ounce) bottle dark beer, a stout works well
3 tablespoons chopped fresh parsley
1 teaspoon thyme leaves
2 tablespoons prepared horseradish
Heat oil in a stockpot over medium-high heat. Sprinkle beef cubes with 1/2 teaspoon salt and pepper and sauté 10 minutes or until browned. Remove from pan and set aside. Add onion, bay leaves, and thyme sprigs to pan. Cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally.
Uncover and stir in tomato paste. Increase heat to medium-high and add carrot, turnips, barley, mushrooms, and 4 garlic cloves. Sauté 3 minutes. Add beef, 1/2 teaspoon salt, water, broth, Worcestershire, and beer, and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours. Discard bay leaves and thyme sprigs.
In a separate small bowl, ombine parsley, thyme leaves, and 1 garlic clove. Ladle stew into 6 bowls, and top each serving with approximately 1 1/2 teaspoons parsley mixture and 1 teaspoon horseradish.
Serves 6.
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