Saturday, February 6, 2010

Beef, Beer & Barley Stew

Just saying the words, "Beef, Beer, & Barley" makes me think of a Kevin Fowler song (Beer, Bait, & Ammo).  It's probably what made me break out the Shiner Bock to enjoy with it! This recipe is perfect for the wet, rainy weather we are having in San Diego tonight. You can do this on the stove top or in a Crock Pot.  I hope you get the chance to enjoy the flavors, too! PS--Don't skip the horseradish at the end, because it really finishes the flavors of the stew and make it dance (to above said song) in your mouth! ;)
Yield: 8 servings

  • 3  tablespoons  olive oil
  • 3  pound  beef stew meat
  • 2  teaspoons  salt, divided
  • 1  teaspoon  black pepper
  • 1/4 cup flour
  • 1 onion,  coarsely chopped onion
  • 3  bay leaves
  • 1/2 tsp thyme
  • 3  tablespoons  tomato paste
  • 2  cups  (1 1/2-inch-thick) slices carrot
  • 2  cups  chopped peeled turnips (about 1 pound)
  • 1  cup  uncooked pearl barley
  • 5-7  garlic cloves, minced and divided
  • 2  (8-ounce) packages mushrooms, quartered
  • 1  cup  water
  • 4  cups  low-salt beef broth
  • 3  tablespoons  Worcestershire sauce
  • 1  (12-ounce) bottle dark beer (such as Shiner Bock)
  • fresh parsley, chopped
  • prepared horseradish
Toss stew meat with flour, salt, and pepper. Heat oil in a stockpot over medium-high heat. Add beef to pan; sauté 10 minutes or until browned. Remove from pan. Do this in batches instead of crowding the pan and cooling the oil.  
Place the cooked meat into a crock pot. Add onion and cook for 3 minutes then add garlic and cook for an additional 3 minutes. Add broth and scrape up brown bits.  Pour over meat in crock pot.
turnips (peeled and chopped, whole on the right)

Shiner Bock Beer--HECK YES!
Pearl Barley
Stir in tomato paste.  Add carrot, turnips, barley, and mushrooms to the crock pot. Add water, Worcestershire, and beer. Toss in bay leaves and thyme. Cook for 6-8 hours in a crock pot. 
Season with salt & pepper to taste. Ladle about 2 cups stew into each of 8 bowls. Top each serving with parsley and 1 horseradish. Crack open a beer and ENJOY!!


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