One-Pot Guinness Beef Barley (Print View)

Tender beef and barley simmered with root vegetables in a rich Guinness broth for a hearty, warming dish.

# Components:

→ Meats

01 - 2 lbs 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 fl oz
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
21 - Chopped fresh parsley for garnish, optional

# Directions:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Working in batches, brown the beef on all sides for approximately 5 minutes per batch. Transfer browned beef to a clean plate.
02 - In the same pot, add diced onion and cook for 3 to 4 minutes until softened. Add minced garlic, sliced carrots, parsnips, celery, diced potatoes, and diced rutabaga. Sauté the mixture for 5 minutes.
03 - Stir in tomato paste and cook for 1 minute until fragrant and well combined.
04 - Return the browned beef to the pot. Add rinsed 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 the beef is tender and barley is fully cooked.
06 - Remove bay leaves from the stew. Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • It's genuinely a one-pot meal, which means less cleanup and more time enjoying the warmth of it.
  • The Guinness adds depth that makes people ask what your secret ingredient is, and you get to smile mysteriously.
  • Leftovers taste better, so you're basically rewarded for meal prep without trying.
  • It feels fancy enough for company but casual enough for a quiet Tuesday night.
02 -
  • Don't skip browning the beef properly, because that caramelization is what separates a real stew from something that just looks like beef soup.
  • The barley will continue to absorb liquid even after cooking, so if you're making this ahead, you might need to add a splash more broth when reheating to get it back to the right consistency.
03 -
  • Make this in a Dutch oven if you have one, because the heavy lid and even heat distribution actually matter for a stew that tastes like it took twice as long to make.
  • If your beef isn't as tender as you'd like at the 1.5 hour mark, cover it again and keep simmering, because patience here is the actual secret ingredient.
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