Easy comfort food classic Beef Stew with an added kick from Guinness beer. Full of veggies and slow-cooked beef, this stew can't be beat! Barley adds a little texture to this thick stew. via @DashOfEvans
Beef Stew with Barley
Filled with veggies, this beef and barley stew is the perfect cold weather comfort food!
Course: Soup
Keyword: Barley, Beef Stew, Guinness
Servings: 8 bowls
  • 2 lbs beef stew meat or cubed Chuck roast
  • 1/2 cup flour
  • 1 tablespoon Steak seasoning
  • 1 tablespoon onion powder
  • 6 cups vegetable or beef stock I use Better Than Bouillon
  • 1 cup carrot chopped in rings (about 2 large carrots)
  • 1 cup celery sliced
  • 1 medium sweet potato cubed
  • 1 large onion chopped
  • 2 medium potatoes diced
  • 4 cloves minced garlic
  • 1 tbsp Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 can diced tomatoes
  • 2 bay leaves
  • 1 teaspoon thyme
  • Salt & Pepper, to taste
  • 1 bottle of Guinness stout beer using only 1 cup
  • 1 cup frozen green beans
  • 1/2 cup quick cooking barley
  1. In a bowl, add flour, Montreal Steak seasoning and onion powder. Mix and add meat, to coat. Set aside.
  2. Heat a dutch oven or large soup pot over medium heat. Add 2-3 teaspoons EVOO. Add meat, shaking off each piece before adding. Allow to brown, but not fully cook. Remove from pan, for now.

  3. Add more EVOO, if necessary and all fresh veggies, except frozen green beans, and garlic. Stir and cook for 8-10 minutes. Don’t worry about any brown bits at the bottom of the pan–that’s flavor!

  4. Add diced tomatoes and tomato paste to the pot. Stir, scraping the bottom of the pot. Season with Worcestershire, salt, pepper, thyme and bay leaf.
  5. Slowly pour 1 cup Guinness beer into pot. Focus on scraping the bottom of the pan.
  6. Now add vegetable or beef stock and 2 bouillon cubes, plus 1 cups water. Return stew meat to the pot, with any juices that have formed on the plate.

  7. Allow to bubble on LOW for 40-45 minutes, stirring occasionally. The stew is almost ready once the meat becomes tender. In the final 20 minutes, add frozen green beans and barley.
  8. Serve with warm crusty rolls or bread.
Recipe Notes

This freezes well and can keep in the refrigerator up to 1 week. Feel free to sub out any veggies you dislike, but try to keep as many as possible for filling fiber and vitamins!