Beef, Beer, and Barley Stew
Beef, Beer, and Barley Stew is It will be a hit at your Father's Day event. From preparation to the plate, this recipe takes roughly 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.