Hearty Beef and Barley Stew with Beer and Beets
This decadent stew combines the rich flavors of tender beef, robust dark beer, and nutrient-packed barley for a comforting meal perfect for cooler weather. Melding earthy vegetables like turnips, carrots, and mushrooms with the unique tang of fresh horseradish, it's an aromatic concoction that simmers to perfection in just a couple of hours. Delight in the pop of color and deep sweetness from roasted beets, harmonized by fresh herbs to complete a dish that is as nourishing as it is satisfying.
6
Servings
N/A
Calories
21
Ingredients
Ingredients
olive oil
2 tablespoons (none)
beef stew meat
1 lb (cut into chunks)
salt
1 teaspoon (divided)
black pepper
1/4 teaspoon (none)
onions
3 cups (coarsely chopped)
bay leaves
2 (whole)
fresh thyme sprigs
2 (none)
tomato paste
2 tablespoons (none)
carrots
2 cups (sliced)
turnips
2 cups (chopped and peeled (about 1 pound))
pearl barley
3/4 cup (uncooked)
garlic cloves
5 (minced and divided)
mushrooms
2 (8 ounce) packages (quartered)
water
3 cups (none)
low sodium beef broth
3 cups (none)
Worcestershire sauce
2 tablespoons (none)
dark beer
1 (12 ounce) bottle (such as stout)
beets
3 small (none)
fresh parsley
3 tablespoons (chopped)
thyme leaves
1 teaspoon (none)
prepared horseradish
2 tablespoons (none)
Instructions
1
In a large stockpot, heat olive oil over medium-high heat. Season the beef stew meat with 1/2 teaspoon of salt and black pepper. Add the beef to the pot and sauté for about 10 minutes or until the meat is browned on all sides. Remove the beef from the pot and set aside.
2
Add the onions, bay leaves, and thyme sprigs to the same pot. Cover and reduce the heat to medium-low, cooking for about 10 minutes. Stir occasionally to prevent sticking, allowing the flavors to develop.
3
Increase the heat to medium-high and stir in the tomato paste, letting it cook with the onions until it begins to caramelize.
4
Add carrots, turnips, barley, four of the minced garlic cloves, and quartered mushrooms; sauté everything together for 3 minutes.
5
Return the browned beef to the pot and add the remaining 1/2 teaspoon salt. Pour in the water, beef broth, Worcestershire sauce, and beer. Stir well, bringing the mixture to a gentle boil.
6
Once boiling, reduce the heat to low and let the stew simmer, covered, for about 1 1/2 hours. During this time, ensure to discard the bay leaves and thyme sprigs once they have released their flavors.
7
Meanwhile, prepare the beets: Trim the roots and leave about an inch of stem. Scrub them clean with a brush. Place the beets in a separate saucepan, cover with water, and bring to a boil. Reduce the heat to a simmer, cover, and cook for 35 minutes or until tender.
8
Drain, rinse with cold water, and allow the beets to cool. Retaining the root and stem, peel off the skins by gently rubbing them. Cut each beet into 6 wedges.
9
In a small bowl, combine the chopped parsley, fresh thyme leaves, and the remaining minced garlic clove.
10
To serve, ladle about 2 cups of stew into each of 6 bowls. Top each serving with 3 beet wedges and garnish with approximately 1 1/2 teaspoons of the herb mixture. Finish with 1 teaspoon of horseradish for an added kick.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Beef and Barley Stew with Beer and Beets?
It is a rich, comforting stew featuring tender beef, dark beer, pearl barley, and earthy vegetables like turnips and mushrooms, garnished with roasted beets and fresh horseradish.
What type of beef is best for this recipe?
Beef stew meat cut into chunks is recommended, as it becomes tender during the long simmering process.
What kind of beer should I use?
A dark beer, such as a stout, is recommended to provide a robust and deep flavor profile.
How many servings does this recipe yield?
This recipe is designed to make 6 servings.
What type of barley is used?
The recipe calls for 3/4 cup of uncooked pearl barley.
How long does the stew need to simmer?
The stew should simmer covered for approximately 1 1/2 hours until the beef and barley are tender.
Why are the beets cooked separately?
Cooking beets separately in boiling water for 35 minutes preserves their texture and prevents their deep red color from bleeding into and discoloring the entire stew.
How do I prepare the beets for serving?
After boiling and cooling, peel the skins off, cut each beet into 6 wedges, and place 3 wedges on top of each bowl of stew.
What vegetables are included in the stew?
The stew includes onions, carrots, turnips, and mushrooms.
When should I add the garlic?
Four minced garlic cloves are added with the vegetables and barley, while the fifth clove is reserved for the fresh herb garnish.
What is the purpose of the tomato paste?
The tomato paste is cooked with onions until it caramelizes to add depth and a rich color to the stew base.
Can I substitute the turnips?
If turnips are unavailable, you can substitute them with parsnips or extra potatoes, though the flavor profile will change slightly.
How do I brown the beef?
Heat olive oil over medium-high heat and sauté the seasoned beef for about 10 minutes or until browned on all sides.
What herbs are used in the garnish?
The garnish consists of a mixture of fresh chopped parsley, fresh thyme leaves, and minced garlic.
Is there a specific way to prepare the mushrooms?
The recipe suggests using two 8-ounce packages of mushrooms, quartered before being added to the pot.
When should I remove the bay leaves and thyme sprigs?
Discard the bay leaves and thyme sprigs after the 1 1/2 hour simmering period once they have released their flavors.
What liquids are used for the stew base?
The base consists of 3 cups of water, 3 cups of low-sodium beef broth, 2 tablespoons of Worcestershire sauce, and one 12-ounce bottle of dark beer.
How do I peel the cooked beets?
Once the beets are boiled and cooled, you can gently rub the skins off with your fingers while retaining the root and stem.
What does horseradish add to the dish?
One teaspoon of prepared horseradish is added to each serving to provide a sharp, spicy kick that cuts through the richness of the stew.
Can I use quick-cooking barley instead of pearl barley?
Pearl barley is preferred for its texture; quick-cooking barley may become too mushy during the long 90-minute simmer.
Should the stew be covered while simmering?
Yes, the stew should be simmered while covered to prevent too much liquid from evaporating.
How much olive oil is needed?
The recipe uses 2 tablespoons of olive oil for browning the meat.
What is the serving size for the stew?
Each serving is approximately 2 cups of stew topped with beet wedges and herb garnish.
Can I use dried thyme instead of fresh?
While fresh thyme is recommended for the best flavor, you can use 1/3 the amount of dried thyme as a substitute.
How much onion is required?
The recipe calls for 3 cups of coarsely chopped onions.
Is the beef seasoned before cooking?
Yes, the beef should be seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper before browning.
What kind of mushrooms should I use?
Standard white button or cremini (baby bella) mushrooms work well for this recipe.
Does the recipe require salt?
Yes, 1 teaspoon of salt is used in total, divided between seasoning the meat and adding to the pot later.
What is the total preparation time for the beets?
Beets take about 35 minutes to boil until tender, plus time for cooling and peeling.
How is the final dish presented?
Ladle the stew into bowls, top with beet wedges, sprinkle with the herb-garlic mixture, and finish with a teaspoon of horseradish.