Beef, Beer, And Barley Stew

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.