INGREDIENTS
2 tbsp
olive oil
1 lb
beef stew meat
1 tsp
salt, divided
1/4 tsp
black pepper
3 cups
coarsely chopped onion
2
bay leaves
2
thyme sprigs
2 tbsp
tomato paste
2 cups
(1 1/2-inch-thick) slices carrot
2 cups
chopped peeled turnips (about 1 pound)
3/4 cup
uncooked pearl barley
5
garlic cloves, minced and divided
2 8 ounce packages
mushrooms, quartered
3 cups
water
3 cups
low-salt beef broth
2 tbsp
Worcestershire sauce
1
bottle dark beer (such as stout)
3
small beets
3 tbsp
chopped fresh parsley
1 tsp
thyme leaves
2 tbsp
prepared horseradish