Guinness Beef Barley Stew (Printable)

Savory beef and barley blend with root vegetables in a rich Guinness-infused broth.

# 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 or turnip, peeled and diced (about 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 - Chopped fresh parsley

# How-To:

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 the beef on all sides for approximately 5 minutes per batch. Transfer browned beef to a plate.
02 - In the same pot, add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic, sliced carrots, parsnips, celery, diced potatoes, and diced rutabaga. Sauté the vegetable mixture for 5 minutes.
03 - Stir in the tomato paste and cook for 1 minute, allowing the flavors to meld.
04 - Return the browned beef to the pot. Add the rinsed 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, then reduce heat to low. Cover the pot and simmer for 1.5–2 hours, stirring occasionally, until the beef is tender and the barley is fully cooked.
06 - Remove the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper as needed.
07 - Ladle the hot stew into bowls and garnish with chopped fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • Rich Depth: The Guinness stout adds a sophisticated bitterness and chocolatey undertone to the beef broth.
  • Nutrient-Dense: Packed with root vegetables and wholesome pearl barley.
  • One-Pot Ease: Minimal cleanup with a single Dutch oven doing all the heavy lifting.
  • Tender Beef: Slow-simmering transforms tough beef chuck into succulent, melt-in-your-mouth pieces.
02 -
  • Ensure the beef is browned in batches to avoid overcrowding the pot, which allows for a better sear and more flavor.
  • Rinse the pearl barley thoroughly under cold water before adding it to the pot to remove excess starch.
  • Check the liquid levels during the long simmer; if the stew becomes too thick, add a splash more broth or water.
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