Beef, Beer, and Barley Stew

Beef, Beer, and Barley Stew
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon black pepper
  • 3 cups low-salt beef broth
  • 3 cups coarsely chopped onion
  • ¾ cup uncooked pearl barley
  • 3 small beets
  • 2 tablespoons tomato paste
  • 3 tablespoons chopped fresh parsley
  • + 14 more ingredients
    • 2 tablespoons prepared horseradish
    • 2 (8-ounce) packages mushrooms, quartered
    • 5 garlic cloves, minced and divided
    • 1 (12-ounce) bottle dark beer (such as stout)
    • 3 cups water
    • 2 tablespoons Worcestershire sauce
    • 2 cups (1 1/2-inch-thick) slices carrot
    • 2 cups chopped peeled turnips (about 1 pound)
    • 1 pound beef stew meat
    • 1 teaspoon thyme leaves
    • 1 teaspoon salt, divided
    • 2 thyme sprigs
    • 2 tablespoons olive oil
    • 2 bay leaves

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 tomat...

View full recipe at My Recipes

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