Description
A hearty and comforting stew featuring tender beef and pearl barley, enriched with a rich flavor from Guinness stout.
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
- 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 beef on all sides for approximately 5 minutes per batch. Transfer browned beef to a plate and set aside.
- In the same pot, add diced onion and cook for 3 to 4 minutes until softened. Add minced garlic, sliced carrots, parsnips, celery, diced potatoes, and rutabaga. Sauté the vegetable mixture for 5 minutes.
- Stir tomato paste into the vegetable mixture and cook for 1 minute until fragrant and well combined.
- Return browned beef to the pot. Add pearl barley, Guinness stout, beef broth, water, dried thyme, dried rosemary, bay leaves, and Worcestershire sauce. Stir thoroughly to combine all ingredients.
- Bring the mixture to a boil over medium-high heat. 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.
- Remove bay leaves from the stew. Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped parsley if desired.
Notes
- This stew can be made a day in advance for improved flavor.
- Feel free to add other root vegetables like turnips or sweet potatoes.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg