What’s more appropriate for St. Patrick’s Day than a beef stew cooked with Guinness? Whole-grain barley cuts down on fat and calories but keeps this recipe hearty and healthy. Plus, this recipe provides 110% of your daily needs of vitamin A.
Prep time: 30 minutes
Cook time: 55 minutes
3 tbps. canola oil
1 lb. lean beef stew meat, preferably top sirloin
1 tsp. fine sea salt
½ tsp. finely ground fresh pepper
½ cup pearl barley
28 fl. oz. water
12 fl. oz. Guinness
¾ lb. carrots
½ lb. yellow onion
1 tsp. dried thyme
2 tbps. Inglehoffer Extra Hot Horseradish
Trim all outer fat and cut the beef into ½-inch cubes. Season the beef with salt & pepper
Rinse the barley in cold water and strain.Thoroughly wash the carrots in cold water & cut into 1-inch lengths. Remove the outer layer of onion skin and finely mince. On medium high heat, in a cast iron or enameled Dutch oven, sauté the beef in the canola oil. Add the onion and sauté until caramelized. Add the water, 6 ounces of Guinness, and the barley. Cover the pot with baking parchment and place the lid over the parchment to seal. Bring to a boil and reduce the heat to medium low.
Continue to cook for half an hour. Remove the parchment and lid .Add the carrots, remaining 6 ounces of Guinness and replace the lid. Cook for an additional 15 minutes on low heat. Return the stew to a rapid boil and add the thyme and horseradish. Stir to thoroughly incorporate the ingredients.
Nutrition score per one cup serving:
Satruarted fat: 2g
Recipe courtesy of Beaverton Foods.