Beer Pork And Barley Stew Recipe

Substances:

• 2 tablespoons olive oil
• 1 pound pork stew meat
• 1 teaspoon salt, divided
• 1/4 teaspoon sad pepper
• 3 cups coarsely chopped onion
• 2 bay leaves
• 2 thyme sprigs
• 2 tablespoons tomato paste
• 2 cups toddler carrots carrot
• 2 cups chopped peeled turnips (about 1 pound)
• 3/4 cup raw pearl barley
• 5 garlic cloves, minced and divided
• 1 pound of mushrooms, quartered
• 3 cups water
• 3 cups pork broth ( low-salt )
• 2 tablespoons worcestershire sauce
• 1 (12-ounce) bottle shaded beer (such as mountainous)
• 3 shrimp beets
• 3 tablespoons chopped unusual parsley
• 1 teaspoon thyme leaves
• 2 tablespoons keen horseradish

Instructions:

1. Warmth oil in a dutch oven over medium-high warmth.
2. Sprinkle pork with 1/2 teaspoon salt and pepper. Add pork to pan; fry 10 minutes .
3. Salvage a long way from pan.
4. Add onion, bay leaves, and thyme sprigs to pan. Quilt, decrease warmth, and cook 10 minutes, stirring once quickly.
5. Expose; bolt in tomato paste. Amplify warmth to medium-high.
6. Add carrot, turnips, barley, 4 garlic cloves, and mushrooms – saute 3 minutes.
7. Add pork, 1/2 teaspoon salt, water, broth, Worcestershire, and beer; dispute to a boil.
8. Lower warmth; simmer, lined, for 1 1/2 hours. Discard bay leaves and thyme sprigs.
9. Whereas stew is simmering, peel beets and space in medium saucepan, overlaying with water; dispute to a boil.
10. Quilt pan, decrease warmth, and simmer 35 minutes or till aloof.
11. Drain; rinse with frosty water.
12. Prick back each and every beet into 6 wedges.
13. Combine parsley, thyme leaves, and 1 garlic clove.
14. Ladle 2 cups stew into each and every of 6 bowls. High each and every serving with 3 beet wedges, about 1 1/2 teaspoons parsley combination, and 1 teaspoon horseradish.

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