Dinner

Guinness Beef Barley Stew

This Guinness Beef Barley Stew is rich, comforting, and full of deep, savory flavor. Tender beef simmered slowly in a dark stout and beef broth gives a glossy, hearty sauce. Pearl barley adds a chewy, nutty texture that soaks up the braising liquid. You’ll smell roasted beef, sweet onions, and a faint roasted malt from the Guinness as it cooks. If you enjoy stove-top, one-pot stews, try this stove-top beef stew easy recipe for another simple variation.

Recipe Information

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Difficulty Level: Medium

Nutrition Information

(Approximate per serving)

Calories per serving: 595 kcal
Protein: 44 g
Carbohydrates: 30 g
Fat: 35 g
Fiber: 4 g
Sugar: 3 g
Sodium: 650 mg

Why Make This Guinness Beef Barley Stew

This stew delivers big flavor with modest effort. The Guinness adds a roasted, slightly bitter note that deepens the beef flavor. Pearl barley gives body and bite so the stew feels hearty but not heavy. It’s perfect for cold nights, family dinners, or when you want a crowd-pleasing pot of comfort food. The aroma while it simmers is warming and inviting.

How to Make Guinness Beef Barley Stew

Slow cooking builds rich flavor. Brown the beef to get caramelized taste. Sauté the vegetables to soften and sweeten them. Add tomato paste to boost savory depth. Simmer gently so the beef becomes fork-tender and the barley swells to a creamy, chewy texture. Taste and adjust at the end so the seasoning balances the stout’s bitterness.

Ingredients:

2 lbs beef chuck, cut into 1-inch cubes
1 cup pearl barley
1 bottle Guinness stout (12 oz)
4 cups beef broth
2 carrots, diced
2 celery stalks, diced
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)

Directions:

Step 1: Preparation

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Pat beef cubes dry with paper towels and season lightly with a pinch of salt and pepper. Add beef in batches to avoid crowding and brown on all sides, about 3–4 minutes per batch. Remove browned beef and set aside.

Step 2: Sautéing Vegetables and Building Flavor

In the same pot, add the chopped onion, diced carrots, and diced celery. Cook, stirring, until softened and slightly golden, about 5 minutes. Stir in minced garlic and cook for another minute. Add 2 tablespoons tomato paste, 2 teaspoons dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well and cook for 1–2 minutes to deepen the tomato paste flavor.

Step 3: Braising and Simmering

Return the browned beef to the pot. Pour in 1 bottle of Guinness stout and 4 cups beef broth. Add 1 cup pearl barley. Bring the mixture to a boil, scraping up any browned bits from the bottom. Reduce heat to low, cover, and let simmer gently for 1.5 to 2 hours, or until the beef is tender and the stew thickens. Stir occasionally to prevent sticking.

Step 4: Finishing and Adjusting Seasoning

Taste the stew and adjust salt and pepper as needed. If the stew is too thick, add a splash of water or more broth. Remove from heat and let rest 5 minutes. Serve hot, garnished with chopped fresh parsley.

How to Serve Guinness Beef Barley Stew

Serve in deep bowls with crusty bread or mashed potatoes to soak up the sauce. Top with fresh parsley for brightness. For a full meal, add a simple green salad or roasted root vegetables. This stew also pairs well with a glass of red wine or an extra small pour of stout for the adults.

How to Store Guinness Beef Barley Stew

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Freezer: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat gently on the stove over low heat, adding a splash of broth or water to loosen if needed. Avoid high heat to prevent barley from overcooking.

Expert Tips for Perfect Guinness Beef Barley Stew

Brown in batches: Don’t crowd the pan. Proper browning builds flavor.
Dry the meat: Pat beef dry before searing to get a good crust.
Use low-sodium broth if you want better control of salt. Add table salt at the end.
Toast the barley briefly in the pot after veg sautéing for nuttier flavor.
Simmer gently: A low, steady simmer keeps the meat tender.
Adjust barley timing: If you prefer firmer barley, add half at the start and the rest 30 minutes before the end.
Make ahead: The stew tastes better the next day as flavors meld. Reheat slowly.

Delicious Variations

Mushroom and Guinness: Add sliced cremini mushrooms with the onions for an earthy lift.
Potatoes instead of barley: Replace barley with 2 cups diced potatoes for a classic stew texture.
Slow cooker: Brown meat and sauté veg, then transfer to slow cooker with remaining ingredients and cook on low 6–8 hours. Add barley during the last hour.
Spicy twist: Add a pinch of smoked paprika or a chopped chipotle for warmth.
Herb swap: Use fresh rosemary and bay leaf instead of thyme for a different aromatic profile.

Frequently Asked Questions

Q: Can I use a different beer instead of Guinness?
A: Yes. Use another dark stout or porter for similar depth. A brown ale will work but offers a milder, sweeter taste. Keep in mind flavor changes slightly with the beer choice.
Q: Is pearl barley the same as hulled barley?
A: No. Pearl barley has the outer hull removed and cooks faster. Hulled barley is less processed, chewier, and takes longer to cook. If using hulled barley, add more cooking time and liquid.
Q: Can I use a different cut of beef?
A: You can. Beef chuck is best for braising because it becomes tender and flavorful. Brisket or short ribs also work but adjust cooking time as needed.
Q: How do I prevent the barley from getting mushy?
A: Simmer gently and follow timing. If you prefer firmer barley, reduce simmer time or add barley later in the cook, about 30–45 minutes before the end.
Q: Is it okay to substitute barley with another grain?
A: Yes. Barley can be swapped for farro, brown rice, or pearl couscous, but cooking times and liquid ratios will change. Add grains according to their cooking needs.
Q: Can I make this gluten-free?
A: Not with regular barley or Guinness (both contain gluten). Use gluten-free beer or omit beer and replace with more beef broth, and swap barley for a gluten-free grain like buckwheat or certified gluten-free oats (adjust cooking times).
Q: How do I thicken the stew if it’s too thin?
A: Simmer uncovered to reduce liquid, mash a few barley pieces against the pot to release starch, or stir in a slurry of corn starch and cold water, cooking a few minutes until thickened.

Conclusion

This Guinness Beef Barley Stew is a cozy, flavorful meal that fills the kitchen with warm, savory aromas and rewards you with tender beef and chewy barley. It’s easy to adapt, great for leftovers, and perfect for sharing. For another take on beef and barley stew inspiration, see Beef & Barley Stew – The Jam Jar Kitchen. Give it a try—your home will smell wonderful and your family will thank you.