Guinness Beef Barley Stew (Print Version)

Tender beef, nutty barley, and root vegetables simmered in a rich stout broth for a comforting meal.

# What You Need:

→ Meats

01 - 2 pounds beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 3 cloves garlic, minced
05 - 3 carrots, peeled and sliced
06 - 2 parsnips, peeled and sliced
07 - 2 celery stalks, sliced
08 - 2 medium potatoes, peeled and diced
09 - 1 small rutabaga or turnip, peeled and diced, approximately 1 cup
10 - 1 tablespoon tomato paste

→ Grains

11 - 3/4 cup pearl barley, rinsed

→ Liquids

12 - 1 bottle or can (15 ounces) Guinness stout
13 - 4 cups beef broth
14 - 1 cup water

→ Seasonings and Herbs

15 - 2 teaspoons salt, or to taste
16 - 1 teaspoon black pepper
17 - 2 teaspoons dried thyme
18 - 1 teaspoon dried rosemary
19 - 2 bay leaves
20 - 1 tablespoon Worcestershire sauce

→ Garnish

21 - Chopped fresh parsley, optional

# How To Make:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season beef cubes with salt and pepper. Working in batches, brown the beef on all sides for approximately 5 minutes per batch. Transfer browned beef to a plate and set aside.
02 - In the same pot, add diced onion and cook for 3 to 4 minutes until softened. Add minced garlic, carrots, parsnips, celery, potatoes, and rutabaga. Sauté the vegetable mixture for 5 minutes.
03 - Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly and deepen the broth's color and richness.
04 - Return browned beef to the pot. Add barley, Guinness stout, beef broth, water, dried thyme, dried rosemary, bay leaves, and Worcestershire sauce. Stir thoroughly to combine all elements.
05 - Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender and barley is fully cooked.
06 - Remove bay leaves from the stew. Taste and adjust seasoning with additional salt and pepper as needed to achieve desired flavor balance.
07 - Ladle hot stew into bowls and garnish with chopped fresh parsley if desired. Serve immediately with crusty bread.

# Expert Advice:

01 -
  • The Guinness adds a subtle sweetness and depth that beef broth alone could never achieve, making people ask what your secret ingredient is.
  • It's a true one-pot meal that feels fancy enough for company but easy enough for a quiet night at home.
  • Leftovers taste even better the next day as the flavors meld and deepen, so you're basically getting two great meals.
02 -
  • Don't skip the browning step even though it takes time—that caramelized crust on the beef is non-negotiable for flavor depth.
  • The stew will taste even better tomorrow, so if you can make it ahead, you're actually making your own life easier.
03 -
  • If you want a thicker stew, mash a few of the potato pieces against the side of the pot in the last few minutes of cooking—the starch will naturally thicken everything.
  • Taste it throughout the last thirty minutes so you catch the exact moment the beef becomes fall-apart tender, rather than waiting until it's overcooked and dry.
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