Beef, Beer and Barley Stew

Here’s a delicious traditional beef and barley stew made even better with the horseradish “gremolata” (chopped herb condiment) topping that adds brightness and aromatics to the dish.

(modification of recipe originally from Cooking Light)

Serves 8

• 1 tablespoon olive oil
• 1 ½ pounds beef stew meat (1 inch cubes, trimmed)
• 1 teaspoon kosher salt, divided
• ¼ teaspoon freshly ground black pepper
• 3 cups coarsely chopped onion
• 1 tablespoon fresh thyme leaves, divided
• 2 tablespoons tomato paste
• 2 cups (1 inch thick) carrot slices (or use baby carrots)
• 2 cups (1 inch thick) peeled parsnips (or turnips), about 1 pound
• ¾ cup uncooked pearl barley
• 5 garlic cloves, minced and divided
• 1 pound whole mushrooms, quartered
• 2 bay leaves
• 3 cups water
• 3 cups low-salt beef broth
• 2 tablespoons Worcestershire sauce
• 1 (12 ounce) bottle dark beer (such as a Stout or Brown Ale – or ESB works fine too)
• 3 tablespoons chopped fresh parsley
• 2 tablespoons prepared horseradish

Heat oil in a large Dutch oven over medium-high heat.  Sprinkle beef with ½ teaspoon salt and pepper.  Add beef to pan; sauté 10 minutes or until browned (cook in two batches if beef is too crowded).  Remove from pan to a side plate.  Add onion and 2 teaspoons thyme leaves to pan.  Cover and reduce heat to medium; cook 10 minutes, stirring occasionally.

Uncover; stir in tomato paste.  Increase heat to medium-high.  Add carrots, parsnips, barley, 4 garlic cloves, and mushrooms; sauté 3 minutes.  Add beef, ½ teaspoon salt, bay leaves, water, broth, Worcester sauce, and beer; bring to a boil. Reduce heat; simmer covered for 1 hour.  Uncover and cook 30 minutes.  Discard bay leaves.

Combine parsley, 1 teaspoon thyme leaves, 1 garlic clove and horseradish to make gremolata mixture.  Top each serving with 1 ½ teaspoon horseradish gremolata.
Nutritional Info/ Serving:  Calories 326, Fat 9 g, Protein 24 g, Carbs 35 g

21 Day Fix Container Equivalents/Serving:  1 Red, 1 Green, 1 Yellow, 0.5 tsp