Beef, Beer, and Barley Stew

Yield: 6 servings
Source: Cooking Light Annual Recipes 2003
CL Comments: You can use barley groats rather than pearl barley in this stew to give the dish a little more texture. Substitute rutabagas, parsnips, or other root vegetables of your choice for the carrots and turnips.

Amy's Comments: What a hearty meal! 2 cups!! I did not use the bay leaves (I am now positive - i hate bay leaves) and did not do the recommeneded topping with beets, garlic, horseradish... but it was just delish!! I will definitely make this one again!!
Comments from a PA Kitchen: The portion size on this is enormous; probably one of the largest of all the CL recipes I've made. Loved that the recipe used turnips instead of potatoes. I did use the beet and horseradish toppings, but I can do without beet wedges in all circumstances because I hate beets. I mixed the herb/garlic topping in with the horseradish for an herb-garlic horseradish topping/garnish thingy and it worked. I think the horseradish was actually a nice subtle, yet significant addition to the dish, even though there was just a dab of it. This was very tasty! PERFECT for a cold wintery day (hungry!) day!


2 tablespoons olive oil
1 pound beef stew meat
1 teaspoon salt, divided
1/4 teaspoon black pepper
3 cups coarsely chopped onion
2 bay leaves
2 thyme sprigs
2 tablespoons tomato paste
2 cups (1 1/2-inch-thick) slices carrot
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-salt 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


  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.


Healthy Units: 8 per serving
CALORIES 379 (27% from fat); FAT 11.4g (satfat 2.9g, monofat 6g, polyfat 1.1g); PROTEIN 24.5g; CARBOHYDRATE 45.2g; FIBER 10.2g; CHOLESTEROL 47mg; IRON 4.8mg; SODIUM 654mg; CALCIUM 85mg

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