Guinness Beef Stew with Barley and Carrots
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat
- 4 carrots, sliced into rounds
- 3/4 cup pearl barley
- 12 ounces Guinness stout
- 2 cups beef broth
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Place the beef stew meat, sliced carrots, diced onion, and minced garlic into the slow cooker.
- Add the pearl barley, Guinness, beef broth, tomato paste, dried thyme, bay leaves, salt, and pepper.
- Stir everything together until the tomato paste is mostly dissolved.
- Cover and cook on low for 8 hours until the beef is tender and the barley is cooked through.
- Remove the bay leaves before serving.
Notes
If the stew seems too thick after cooking, stir in a splash of extra broth. Leftovers reheat well on the stove with a little water added to loosen the barley. Use a dark stout rather than a light beer for the best flavor.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board