Tender beef, barley, and root vegetables slow-simmered in a flavorful Guinness broth for a comforting meal.
# What's Needed:
→ Meats
01 - 2 pounds 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 can or bottle Guinness stout, 15 fluid ounces
13 - 4 cups beef broth
14 - 1 cup water
→ Seasonings and 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
→ Garnish
21 - Chopped fresh parsley, optional
# How To Make It:
01 - Heat olive oil in a large Dutch oven 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 to a plate.
02 - In the same pot, add diced onion and cook for 3 to 4 minutes until softened. Add minced garlic, carrots, parsnips, celery, potatoes, and rutabaga. Sauté for 5 minutes until vegetables begin to caramelize.
03 - Stir tomato paste into the vegetable mixture and cook for 1 minute, allowing it to caramelize slightly.
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, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender and barley is fully cooked.
06 - Remove bay leaves from the stew. Taste and adjust seasoning as needed. Ladle into serving bowls and garnish with fresh chopped parsley if desired.
