Guinness Beef Barley Stew (Printable Version)

A comforting blend of beef, barley, and root veggies simmered in a flavorful Guinness broth.

# What You Need:

→ Meats

01 - 2 lbs 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, peeled and diced (about 1 cup)
10 - 1 tablespoon tomato paste

→ Grains

11 - 3/4 cup pearl barley, rinsed

→ Liquids

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

→ Seasonings & 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

→ Optional Garnish

21 - Chopped fresh parsley

# Steps:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper. In batches, brown beef on all sides for about 5 minutes per batch. Transfer browned beef to a plate.
02 - In the same pot, add onion and cook for 3 to 4 minutes until softened. Add garlic, carrots, parsnips, celery, potatoes, and rutabaga. Sauté for 5 minutes.
03 - Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly.
04 - Return beef to the pot. Add barley, Guinness, beef broth, water, thyme, rosemary, bay leaves, and Worcestershire sauce. Stir thoroughly to combine all ingredients.
05 - Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender and barley is fully cooked.
06 - Remove bay leaves. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • The Guinness adds a subtle sweetness and depth that makes people ask what your secret is.
  • Everything cooks in one pot, which means less cleanup and more time enjoying the kitchen warmth.
  • It tastes even better the next day, so you're basically getting two great meals.
02 -
  • Don't skip browning the beef, no matter how much you want to rush—that crust is where the flavor lives.
  • If your stew tastes flat at the end, it's not the ingredients, it's the seasoning; add salt gradually and taste as you go.
  • Rinsed barley makes all the difference between a cohesive stew and a gluey one, so don't skip that step either.
03 -
  • Save a splash of red wine or a teaspoon of balsamic vinegar to stir in at the very end if the stew tastes too heavy—it brightens everything instantly.
  • Use a wooden spoon and stir gently rather than vigorously so you don't break up the vegetables into a mushy mess.
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