Sunday, December 13, 2009

Beef, Beer, and Barley Stew

Beef, Beer, and Barley Stew


1 pound beef stew meat
1 teaspoon salt, divided
1/4 teaspoon black pepper
3 cups coarsely chopped onion
2 bay leaves
2 thyme sprigs
2 tablespoons tomato paste
2 cups (1 1/2-inch-thick) slices carrot
2 cups chopped peeled potatos
3/4 cup uncooked pearl barley
5 garlic cloves, minced and divided
2 (8-ounce) packages mushrooms, quartered
3 cups low-salt beef broth
1 (12-ounce) bottle dark beer (such as stout)

Combine all the ingredients in a slow cooker and cook on low for 8-10 hours.

Based on a recipe from Cooking Light.