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Guinness Beef and Barley Stew with Fresh Parsley
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Course Soup
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery ribs, sliced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 12 ounces Guinness stout
  • 3 cups beef broth
  • 1/2 cup pearl barley
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper
  • 1/4 cup chopped fresh parsley

Instructions
 

  • Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes in a single layer and brown on all sides. Transfer the beef to the slow cooker.
  • Add the onion, carrots, celery, and garlic to the same skillet. Cook for 3 to 4 minutes until the vegetables begin to soften. Stir in the tomato paste and cook 1 minute more.
  • Pour the Guinness into the skillet and scrape up any browned bits. Transfer everything to the slow cooker.
  • Add the beef broth, pearl barley, bay leaves, thyme, Worcestershire sauce, salt, and pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 8 hours until the beef is tender and the barley is cooked through.
  • Remove the bay leaves. Stir in the fresh parsley just before serving.

Notes

Brown the beef well before it goes into the slow cooker to build deeper flavor in the broth. The barley will absorb liquid as it sits, so add a splash of broth when reheating leftovers. This stew pairs nicely with crusty bread for dipping.
Course: Soup
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet