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Guinness Beef Stew with Pearl Barley
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 1/2 pounds beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/2 cup pearl barley
  • 1 (12-ounce) bottle Guinness stout
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides for about 5 minutes. Transfer the beef to the slow cooker.
  • Add the onion, carrots, celery, and garlic to the same skillet. Cook for 3 minutes, stirring often, then transfer everything to the slow cooker.
  • Stir in the pearl barley, Guinness stout, beef broth, tomato paste, thyme, and bay leaves. Season with salt and pepper.
  • Cover and cook on low for 8 hours or until the beef is tender and the barley is cooked through.
  • Remove the bay leaves before serving. Taste and adjust seasoning if needed.

Notes

If the stew thickens too much from the barley absorbing liquid during cooking, stir in a splash of extra broth before serving. Leftovers keep well in the fridge for three days and reheat nicely on the stovetop with a little added water to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet