Beer, Shitake and Barley Stew

Posted on Feb 6, 2013 in Favorite, Healthy, Lunch, Main Dish, One Pot Dish, Recipes, Reduced Fat, Soup, Stew | 6 comments

SONY DSC

What makes this beef and barley stew better than all the others you have tasted? BEER!!! I added dark beer to this flavor packed dish and will never again cook it without it. You know what else makes it great….. one serving is only about 370 calories and packed with winter vegetables. Doesn’t that make it even better? And it is Hubby approved.

SONY DSC

One can safely assume that I am still cooking lots of soups and stews for a number of reasons but mostly because there is something insanely comforting about the smell of a good stew cooking in the kitchen while its so cold outside. I love the smell of sautéing onions, carrots, garlic and herbs.

SONY DSC

SONY DSC

SONY DSC

I like to have shitake mushrooms on hand whenever I need them so I bought a big container of dehydrated ones at Costco. Dry shitake work great in stews as there is time for them to fully rehydrate and lose that chewy texture.

SONY DSC

Let me know what you think of it. Enjoy. :)

Kathy Sig 2

5.0 from 1 reviews
Beer, Shitake and Barley Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 lbs beef stew meat
  • 2 small onions, chopped
  • 2 medium carrots, sliced at an angle about 1½ inch thick
  • 1 parsnip, chopped into chunks
  • 1 cup uncooked barley
  • 1 bay leaf
  • 4 garlic cloves, minced
  • 1 cup dehydrated shitake mushrooms
  • 1 12 oz bottle dark beer, i used Negro Modelo
  • 6 cups hot water
  • 2 beef bouillons
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp dry thyme
  • 1 tbsp olive oil
  • salt and pepper to taste
  • chopped parsley for garnish
Instructions
  1. Cover shitake with hot water and let sit while you're getting the rest of the stew going.
  2. In a Dutch oven or heavy soup pot, heat olive oil, add beef stew and sauté about 8-10 minutes until brown on all sides. Remove and set aside.
  3. to the same pot add onions and thyme, reduce heat to medium, cover and let sweat for about 5 minutes.
  4. Uncover, add tomato paste, carrots, parsnip, garlic, bay leaf, barley and drained mushrooms. Cook another 2 minutes.
  5. Dissolve bouillon in hot water. Add to the vegetable mixture.
  6. Return beef, add beer and worcestershire sauce. Bring to a boil, reduce heat to simmer and cook 1 hour stirring occasionally.
  7. Season with salt and pepper.
  8. To serve garnish with fresh parsley
Nutrition Information
Serving size: 1 cup Calories: 370

Be Sociable, Share!
Share

6 Comments

  1. Thank you so much for posting the recipe. I am thinking about making this for my boyfriend and me this weekend – it looks intriguing!

  2. Really great recipe !
    I love this kind of food

  3. Kathy, excellent recipe! Hearty and comforting :)

Trackbacks/Pingbacks

  1. Healthy Stew & Casseroles Recipe Round Up | Food Done Light - […] Food Wine Thyme – Beer, Shitake & Barley Stew […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge