Beef, Beer, and Barley Stew
Beef, Beer, and Barley Stew is a dairy free recipe with 6 servings. This main course has 415 calories, 31g of protein, and 11g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of turnips, water, low-salt beef broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dark beer you could follow this main course with the Nutty Beer Ice Cream as a dessert. It will be a hit at your Father's Day event. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Heat oil in a stockpot over medium-high heat.
Sprinkle beef with 1/2 teaspoon salt and pepper.
Add beef to pan; saut 10 minutes or until browned.
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; saut 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, 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.
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.