Grains and Seeds

Beef, Barley and Beer Stew

image :  Beef, Barley and Beer Stew


  • 2 tablespoons olive oil
  • 3 lbs (1.5kg) beef chuck, trimmed of excess fat and cubed
  • 1 large onion, chopped sliced
  • 4 carrots, peeled and chopped
  • 4 garlic cloves, minced
  • 4 cups (1 litre) dark beer
  • 1 cup beef broth
  • 2 rosemary sprigs
  • 2 tablespoons tomato paste
  • 1 cup barley
  • salt and freshly ground pepper


Heat a little oil in a large pot or Dutch oven over medium-high heat. Brown beef in 3 or 4 batches, adding more oil when necessary; remove browned beef from pot.

Heat about 2 teaspoons of oil in the same pot. Add onion, carrots and garlic and cook, stirring occasionally, for about 5 minutes or until the onion is softened.

Return beef to pot with the remaining ingredients. Bring to a boil then reduce to medium-low. Cook, covered, stirring occasionally, for 1 1/2 hours. Remove lid and cook, uncovered, stirring occasionally, for about 30 minutes or until sauce is thickened and beef is tender.

Serves 8