Name: Hearty Guinness Beef Barley Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 2 tablespoons olive oil; 1 large yellow onion, diced; 3 cloves garlic, minced; 3 carrots, peeled and sliced; 2 parsnips, peeled and sliced; 2 celery stalks, sliced; 2 medium potatoes, peeled and diced; 1 small rutabaga, peeled and diced (approximately 1 cup); 1 tablespoon tomato paste; 3/4 cup pearl barley, rinsed; 1 (15 oz) can or bottle Guinness stout; 4 cups beef broth; 1 cup water; 2 teaspoons salt, or to taste; 1 teaspoon black pepper; 2 teaspoons dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; 1 tablespoon Worcestershire sauce; Fresh parsley, chopped (for garnish)

Description

This Guinness Beef Barley Stew is a comforting dish that brings warmth to the table and joy to the heart.

Ingredients

Scale

2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 small rutabaga, peeled and diced (approximately 1 cup)
1 tablespoon tomato paste
3/4 cup pearl barley, rinsed
1 (15 oz) can or bottle Guinness stout
4 cups beef broth
1 cup water
2 teaspoons salt, or to taste
1 teaspoon black pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon Worcestershire sauce
Fresh parsley, chopped (for garnish)

Instructions

Begin by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season your beef cubes generously with salt and pepper. Working in batches to avoid overcrowding, add the beef to the hot oil. Sear the beef cubes for about 5 minutes, turning them occasionally until they develop a rich brown crust.
In the same pot, reduce the heat slightly and toss in the diced onion. Cook for about 3 to 4 minutes until the onions become soft and translucent. Then, add the minced garlic along with the sliced carrots, parsnips, celery, diced potatoes, and rutabaga. Sauté the vegetable mixture for another 5 minutes.
Now, stir in the tomato paste and cook for an additional minute until it becomes fragrant and well integrated with the vegetables. Carefully return the browned beef, alongside the rinsed pearl barley, to the pot. Pour in the Guinness stout, beef broth, and water, then stir in the dried thyme, rosemary, bay leaves, and Worcestershire sauce. Ensure all ingredients are well combined.
Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to low. Cover the pot and let the stew simmer gently for 1.5 to 2 hours. Once the stew is cooked, discard the bay leaves, taste it, and adjust the seasoning if needed. Serve the stew hot, garnished with freshly chopped parsley.

Notes

This stew can be made a day in advance to enhance the flavor, as the ingredients meld beautifully overnight. Store leftovers in an airtight container in the fridge, where they can last for up to 3 days.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Dinner

Nutrition

Calories: 450 kcal
Sodium: 800 mg
Protein: 30 g