When I was a kid my mom use to make barley stew. I remember telling her one day how much I loved barley. Little did I know that my love for barley stew was only foreshadowing my love for something else… beer!
I had never attempted barley stew as an adult but then I stumbled across this recipe from My Recipes.com
For this recipe – I am warning you now – you will need a lot of ingredients.
2 tablespoons olive oil
1 pound beef stew meat
1 teaspoon salt
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
That’s a lot right?
Take a medium stock pan and add the olive oil over medium heat.
Add the stew meat, 1/2 teaspoon of salt and a 1/8 teaspoon of black pepper. Once the meat is cooked remove it from the pan. You will need the pan for step 3.
Add in the onion, bay leaves and thyme sprigs and cook for 10 minutes while stirring occasionally
Turn up the heat to medium high and add in the tomato paste, carrots, turnips, barley, 4 cloves of minced garlic and mushrooms. Saute them for 3 minutes.
Add the beef back into the pan along with 1/2 teaspoon of salt, water, broth, Worcestershire sauce and the beer. Bring the mixture to a boil. Reduce the heat and simmer for 1.5 hours. Yes you read that right… hopefully you weren’t starving!
Now it’s time for the beets. Trim off their stems and clean with a brush. Place them in a pot with enough water to cover them by 1″. Bring to a boil then reduce the heat, cover and simmer for 35 minutes.
Once the beets are tender, take them out and rinse them under cold water while rubbing off their skins. Then cut the beets into 1 inch cubes.
Once the hour and a half is up pull the bay leaves and thyme sprigs from the stew and add in the beets.
Combine 1 garlic clove, the teaspoon of thyme leaves and the 3 tablespoons of parsley.
Serve up your stew and sprinkle the garlic/thyme/parsley mixture over the top with a dollop of horseradish sauce (a little goes a long way!)