Description
A rich and comforting stew made with tender beef, pearl barley, and flavored with roasted Guinness for a hearty meal perfect for cold nights.
Ingredients
Scale
- 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)
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Pat beef cubes dry, season lightly, and brown in batches for 3-4 minutes per batch. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened and golden, about 5 minutes. Stir in garlic and cook for another minute. Add tomato paste, thyme, salt, and pepper, cooking for 1-2 minutes.
- Return the browned beef to the pot, pour in Guinness stout and beef broth, and add pearl barley. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours.
- Taste the stew and adjust seasoning if needed. Let rest for 5 minutes before serving hot, garnished with fresh parsley.
Notes
Serve with crusty bread or mashed potatoes. The stew tastes better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 595
- Sugar: 3g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 44g
- Cholesterol: 120mg