Beer and Barley Stew

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Aside from making simple beer batters to coat various foods in before deliciously deep frying them, I haven’t really cooked much with beer. It’s something I’ve been meaning to do for a while now. My dad got me a 9 pack (yep, 9 pack. Strange, eh?) of an auburn ale brewed by a local craft brewery in Oakville, Ontario named Cameron’s. I had previously tried their cream ale and lager at bars and in backyards, but wasn’t really that impressed by either of them. I found the auburn ale, however, to be quite tasty. I decided I’d pour it into a stew and see what happened. The end result was delicious, which was great, because the auburn ale is a pretty hoppy beer and I was worried that that would make the stew’s broth too bitter. I wanted to make it extra meaty tasting, so I used a bunch of portobello and crimini mushrooms, the latter of which are actually baby portobellos. Also, I went out and bought some vegan worcestershire sauce, which is something I haven’t had in my pantry for years. As soon as I twisted the cap off, the smell instantly reminded me of my dad, who used to put Lea & Perrins sauce on everything from meat to salads to toast. It was weird.

3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
2 small onions, diced
3 cups carrot, sliced
1 package (8 ounces) crimini mushrooms, diced
1 portabello mushroom cap, diced
Sea salt and freshly ground black pepper, to taste
5 cups white or Yukon Gold potatoes, cut into chunks
2 tablespoons tamari (or other good quality soy sauce)
3 tablespoons vegan worcestershire sauce
3/4 cup barley
1 bottle (12 ounces) dark ale
5 cups water
1/4 cup tomato paste
1 tablespoon fresh rosemary leaves, minced (about 2 sprigs)
1 tablespoon fresh thyme, minced

1. In a stockpot, heat the oil over medium heat. Add the garlic, onions, and carrots. Sauté, stirring frequently, for about 4 to 5 minutes.
2. Add both types of mushrooms and a big pinch of salt and pepper. Continue to sauté, stirring often, for about 3 to 4 minutes.
3. Add the potatoes, tamari, wostershire sauce, and barley. Stir together and sauté, stirring often, for another 2 minutes.
4. Pour in the beer and then the water. Be careful not to pour the beer too fast so it doesn’t foam up too much.
5. Add the tomato paste and fresh rosemary. Stir until the paste is mixed in well. Turn heat to high and bring to a boil. Once boiling, immediately turn down to medium-low, cover with a lid, and let simmer for about 50 minutes, or until the potatoes and barley are cooked through.
6. Remove lid and stir in the fresh thyme. Let cook for another 5 minutes and then remove from heat. If needed, season to taste with more salt. Serve with mug of ale and plenty of crusty bread to mop up the goodness at the bottom of the bowl.
Makes: 5 to 7 servings


8 Responses to “Beer and Barley Stew”

  1. 1 Dan January 16, 2011 at 11:34 pm

    Thanks for this recipe, made a huge pot of this this evening and very good it was too!

  2. 2 goodnessbaker April 28, 2011 at 8:24 am

    Hi, I included your stew in my list of 50 favourite vegan recipes 🙂 Thanks!

  3. 3 Rufus' Food and Spirits Guide September 2, 2011 at 12:03 pm

    I love the combination of ingredients here. I can almost smell it. Now if only fall would hurry up.

  4. 4 melshealthykitchen February 13, 2012 at 12:04 am

    Wow! Looks like I know what I’m going to make on the next rainy day. Looks delicious, hearty and comforting. Thank you for posting!

  5. 5 Meghann July 29, 2012 at 12:04 am

    Made this for my husband and father-in-law when they came home from overnight fishing trip this evening. My husband is talking about it in his sleep – it was that delicious. Seved with sourdough bread. Mmmm… Thank you for posting.

  6. 6 bacalao de calidad February 25, 2013 at 11:11 am

    Great blog! Is your theme custom made or did you download
    it from somewhere? A design like yours with a few simple tweeks would really make my blog jump out.
    Please let me know where you got your theme. Thanks

  1. 1 Beer And Barley Stew « 365 Days For Foodies Trackback on January 13, 2013 at 4:29 pm

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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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