Guinness Beef Barley Stew (Printable Version)

Tender beef and barley with root vegetables simmered in a rich Guinness broth for cozy meals.

# What You'll Need:

→ 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 (15 oz) can or bottle Guinness stout
13 - 4 cups beef broth
14 - 1 cup water

→ Seasonings & 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

→ Optional Garnish

21 - Fresh parsley, chopped

# Steps to Follow:

01 - 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 to avoid crowding, brown beef on all sides for approximately 5 minutes per batch. Transfer browned beef to a plate and set aside.
02 - 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.
03 - Stir tomato paste into the vegetable mixture and cook for 1 minute until fragrant and well combined.
04 - 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.
05 - 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.
06 - Remove bay leaves from the stew. Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped parsley if desired.

# Additional Tips::

01 -
  • It's genuinely one-pot magic—everything builds flavor right where it cooks, with zero fussy transfers.
  • The Guinness adds a subtle richness that beef broth alone could never achieve, making people ask what your secret is.
  • Day-old stew tastes even better, so you can make it ahead and feel like a genius on busy weeknights.
02 -
  • Don't skip the browning step—this is where half the flavor comes from, and rushing it results in a stew that tastes flat and one-dimensional.
  • If your stew seems too thin at the end, you can mash some of the soft potatoes and vegetables against the side of the pot to thicken it naturally, but honestly, the broth thickness is perfect as-is for soaking bread.
03 -
  • Quality beef broth makes a noticeable difference—taste it before adding it because some brands are aggressively salty and will mess with your final seasoning.
  • Don't let the stew boil hard once it's simmering; a gentle bubble or two every few seconds is perfect for keeping the beef tender rather than tough.
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