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.

Reviews & Comments 4

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  • jimrug1 9 years ago
    Hmmmm the "3 B's". And here it took me over 50 yrs to get the "3 S's" down pat....;-)~ This sounds delightful. I love stews and braises with stout as the base. I love barley also. Very hearty and substantial at the same time. This will go on my short list. Great post... jim
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    " It was excellent "
    lunasea ate it and said...
    This is a delicious and flavorfull stew...yumm. Thanks for sharing... =)
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    " It was excellent "
    donman ate it and said...
    Looks and sounds great! Thanks :)
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  • jenniferbyrdez 10 years ago
    Looks good. I love stews and soup.
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