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Beef, Beer and Barley Stew
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BEEF, BEER AND BARLEY STEW

Makes sure to choose a nicely marbled piece of beef chuck or if you’re buying the meat already cubed, check for good marbling. I tend to use a darker beer such as Newcastle ale for this recipe but a lighter style beer would work well too. Avoid IPA beers as they tend to be too bitter. Don’t use quick-cook barley for this recipe. Pearl or pot barley can be found in grocery stores, usually with other soup beans/peas.
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Course: Main Course
Keyword: barley, beef stew, beer
Servings: 6
Calories: 480kcal
Author: Lovoni

Equipment

  • pot or Dutch oven

Ingredients

  • 2 tablespoons olive oil
  • 2 lbs beef chuck roast, cubed 900g
  • Pinch of sea salt and pepper
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 1/4 cup tomato paste
  • 3 x 12 floz/ 355ml cans dark beer or close to 1 liter/1 quart
  • 2 cups beef broth
  • 1 lb skinny carrots, peeled and cut into 3-inch 7.5cm lengths
  • 1 tablespoon chopped fresh rosemary
  • 1 cup pearl or pot barley I used pearl
  • 1 teaspoon sea salt
  • 2 teaspoons freshly ground pepper
  • Crusty bread to serve, optional

Instructions

  • Heat a little oil in a large pot or Dutch oven over medium-high heat. Sprinkle with beef with salt and pepper. Brown the beef in 2 or 3 batches, taking care not to add too much at once to the pot or the beef won’t brown, for about 7 minutes or until browned, stirring occasionally. Add a little more oil between batches if necessary; remove browned beef from pot and set aside.
  • Heat about 2 teaspoons of oil in the same pot. Add onion and garlic. Cook, stirring occasionally, for about 5 minutes or until the onion is softened. Add the tomato paste and stir for 1 minute to cook the tomato paste (this is to help develop the flavor of the tomato paste and illuminate a raw taste).
  • Add the beer. Bring to a boil. Cook, uncovered, for 3 minutes to cook the alcohol from the beer – this helps with the flavor.
  • Return the beef to pot with the carrot, rosemary, barley, salt and pepper. Bring to a boil then reduce to low (or medium low depending on your cooktop). Cook, covered, stirring occasionally, for 1 1/2 hours. It’s important to stir the stew regularly to prevent the barley sticking. Remove lid and cook, uncovered, stirring occasionally, for about 30 minutes or until the sauce is thickened and beef is tender. Add a splash more broth if you think the stew is too thick. Serve with warm, crusty bread, if desired.

Nutrition

Calories: 480kcal | Carbohydrates: 35g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 104mg | Sodium: 951mg | Potassium: 1080mg | Fiber: 8g | Sugar: 6g | Vitamin A: 12816IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 5mg