ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Main Dish & Side Dish Recipes»
  • Stew Recipes

Beef, Beer and Barley Stew

Updated on November 2, 2011
Stew Basics
Stew Basics | Source


  • 4 slices salt pork, diced
  • 1 tablespoon olive oil
  • 2 pounds beef cut into small pieces
  • 3 tablespoons flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup pearled barley
  • 2 cups sliced carrot
  • 1 large baking potato, cut in cubes
  • 1 cup sliced celery
  • 1 ½ cups chopped onion
  • 1 tablespoon minced garlic
  • 1 12oz Amber Bock or beer of your choice*
  • 6 cups water
  • 4 cubes of beef bouillon
  • 1 bay leaf


Cook salt pork over medium-low heat in a large heavy pot or dutch oven until it begins to brown. Lightly coat beef pieces with flour, salt, and pepper. Then toss it into the pot with the salt pork and increase the heat to medium. Stir in olive oil, carrots, celery, onion and garlic. Cook until beef is browned and onion is tender. Add beer and bouillon cubes while stirring. When the bouillon begins to dissolve add water and bay leaf. Cover and simmer over medium-low heat for 1 hour. Stir in barley and potatoes then reduce heat to low. Let simmer for 1 more hour or until vegetables and meat are tender. You can thicken the stew by adding a cornstarch solution (2tbsp cornstarch and 1 cup water) or using a roux.


Roux is made in a sauté pan over medium-low heat using a equal parts of butter and flour. Whisk the two ingredients into a paste like texture and cook until lightly bubbling. I begin with 3 tbsp each and add more as needed. You can add more or less of either ingredient to get the consistency you desire. Then scoop out a cup of liquid from your stew and let cool. Slowly whisk the cooled liquid into the sauté pan. Continue whisking until the ingredients are smoothly blended (like a thick gravy)and beginning to bubble. Add the mixture to your stew after the meat and vegetables are tender.

Choosing a beer:

Your favorite beer may not always be the best beer for your dish. Choose a beer that compliments the main ingredients of your dish. Think about what flavors you want to bring out with the beer. Micro brews and flavored malt liquors provide a wide variety of fruity, creamy, woodsy, robust, stout, light, crisp, nutty and peppery essences to choose from. Experiment and enjoy.


    0 of 8192 characters used
    Post Comment

    • instantlyfamily profile image

      instantlyfamily 6 years ago

      This sounds delicious! And it calls for my husbands favorite beer. Nice. I will be giving this recipe a try.

    • tokigostudio1 profile image

      tokigostudio1 6 years ago from Panama City Beach, Florida

      I have been been on a kick where I want to put liquors and wines in everything.

    • rjsadowski profile image

      rjsadowski 6 years ago

      Interesting recipe. Its nice to see that it uses three of the four basic food groups - beef, barley and beer.