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

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 3 medium potatoes, cubed
  • 12 ounces Guinness stout
  • 4 cups beef broth
  • 1/2 cup pearl barley
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions
 

  • Toss the beef chunks with flour, salt, and pepper in a bowl until evenly coated.
  • Heat the oil in a large skillet over medium-high heat. Add the beef and brown on all sides for 4 to 5 minutes.
  • Transfer the browned beef to the slow cooker. Add the onion, carrots, celery, garlic, and potatoes.
  • Pour the Guinness into the skillet and scrape up any browned bits, then add this liquid to the slow cooker.
  • Stir in the beef broth, tomato paste, thyme, bay leaves, and barley.
  • Cover and cook on low for 8 hours until the beef is fork-tender and the barley is plump.
  • Remove the bay leaves, taste, and adjust salt and pepper before serving.

Notes

Pearl barley holds its shape well during the long cook time, so avoid quick-cooking varieties that can turn mushy. If the broth seems thin at the end, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers reheat nicely on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet