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Beef and Ale Barley Stew with Parsnips
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 parsnips, peeled and chopped
  • 2 cloves garlic, minced
  • 1/2 cup pearl barley
  • 1 bottle (12 oz) ale
  • 3 cups beef broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a Dutch oven over medium heat. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.
  • Add the onion, carrots, and parsnips to the pot. Cook for 5 minutes until the onion softens. Stir in the garlic and cook for 1 minute more.
  • Sprinkle the flour over the vegetables and stir for 1 minute to coat everything. Return the beef to the pot.
  • Pour in the ale and beef broth. Add the pearl barley, thyme, bay leaf, salt, and pepper. Stir well to combine.
  • Bring the mixture to a boil, then reduce to a low simmer. Cover the Dutch oven and cook for 1 hour and 30 minutes, stirring occasionally, until the beef is tender and the barley is cooked through.
  • Remove the bay leaf before serving.

Notes

If the stew thickens too much during simmering, add a splash of extra broth to loosen it. Leftovers taste even better the next day after the flavors settle. Store them in the fridge for up to three days and reheat gently on the stove with a little water if needed.
Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Knife, Cutting Board