Beer Beef And Barley Stew
From darmorrow 16 years agoIngredients
- 2 tablespoons olive oil shopping list
- 1 pound beef stew meat shopping list
- 1 teaspoon salt, divided shopping list
- 1/4 teaspoon black pepper shopping list
- 3 cups coarsely chopped onion shopping list
- 2 bay leaves shopping list
- 2 thyme sprigs shopping list
- 2 tablespoons tomato paste shopping list
- 2 cups baby carrots carrot shopping list
- 2 cups chopped peeled turnips (about 1 pound) shopping list
- 3/4 cup uncooked pearl barley shopping list
- 5 garlic cloves, minced and divided shopping list
- 1 pound of mushrooms, quartered shopping list
- 3 cups water shopping list
- 3 cups beef broth ( low-salt ) shopping list
- 2 tablespoons worcestershire sauce shopping list
- 1 (12-ounce) bottle dark beer (such as stout) shopping list
- 3 small beets shopping list
- 3 tablespoons chopped fresh parsley shopping list
- 1 teaspoon thyme leaves shopping list
- 2 tablespoons prepared horseradish shopping list
How to make it
- Heat oil in a dutch oven over medium-high heat.
- Sprinkle beef with 1/2 teaspoon salt and pepper. Add beef to pan; fry 10 minutes .
- Remove from pan.
- Add onion, bay leaves, and thyme sprigs to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.
- Uncover; stir in tomato paste. Increase heat to medium-high.
- Add carrot, turnips, barley, 4 garlic cloves, and mushrooms - saute 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.
- While stew is simmering, peel beets and place in medium saucepan, covering with water; bring to a boil.
- Cover pan, reduce heat, and simmer 35 minutes or until tender.
- Drain; rinse with cold water.
- Cut each beet into 6 wedges.
- Combine parsley, thyme leaves, and 1 garlic clove.
- 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.
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