Guinness Beef Barley Stew (Printer View)

Tender beef and barley meld with root vegetables in a rich Guinness-infused stew perfect for cold nights.

# Components:

→ 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, approximately 1 cup
10 - 1 tablespoon tomato paste

→ Grains

11 - 3/4 cup pearl barley, rinsed

→ Liquids

12 - 1 can (15 fl oz) 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

# Method:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
02 - Season beef cubes with salt and pepper. Working in batches to avoid crowding, brown beef on all sides for approximately 5 minutes per batch. Transfer browned beef to a clean plate.
03 - 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.
04 - Stir tomato paste into the vegetables and cook for 1 minute, allowing flavors to concentrate.
05 - Return browned beef to the pot. Add rinsed barley, Guinness, beef broth, water, thyme, rosemary, bay leaves, and Worcestershire sauce. Stir thoroughly to combine all ingredients.
06 - Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 1 hour 30 minutes to 2 hours, stirring occasionally, until beef is fork-tender and barley is fully cooked.
07 - Remove bay leaves from the stew. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle stew into bowls and garnish with fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • One-pot simplicity: Everything comes together in a single Dutch oven, meaning less washing up and more time to enjoy.
  • Deep, complex flavor: Guinness stout adds a rich, malty depth that transforms a simple beef stew into something truly spectacular.
  • Hearty and filling: Pearl barley and a full medley of root vegetables make this stew a complete, satisfying meal all on its own.
  • Even better the next day: As the flavors deepen overnight, leftovers become something to genuinely look forward to.
  • Flexible and forgiving: Easy to adapt with different root vegetables or to make alcohol-free, this recipe works beautifully for a wide range of preferences.
02 -
  • Brown in batches: Overcrowding the pan causes the beef to steam rather than sear—always brown in small batches for maximum flavor.
  • Thicken naturally: Mash some of the potatoes and vegetables against the side of the pot before serving to achieve a naturally thick, hearty consistency.
  • Rinse the barley: Always rinse pearl barley before adding it to the pot to remove excess starch and prevent the stew from becoming overly gluey.
  • Low and slow: Resist the urge to rush the simmer—low, steady heat breaks down the collagen in the beef chuck and produces meltingly tender results.
  • Rest before serving: Allow the stew to sit uncovered for 5–10 minutes off the heat before ladling—this allows the flavors to settle and the barley to absorb any remaining liquid evenly.
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