One-Pot Guinness Beef Stew (Print Version)

Tender beef and barley meld with root veggies in a rich, savory Guinness-infused stew.

# 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 (15 fl oz) Guinness stout
13 - 4 cups beef broth
14 - 1 cup water

→ Seasonings & 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 to avoid crowding, brown beef on all sides for approximately 5 minutes per batch. Transfer browned beef to a plate.
02 - In the same pot, add diced onion and cook until softened, 3 to 4 minutes. Add minced garlic, sliced carrots, parsnips, celery, diced potatoes, and diced rutabaga. Sauté the vegetable mixture for 5 minutes.
03 - Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly.
04 - Return browned beef to the pot. Add rinsed 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 the pot and simmer for 1.5 to 2 hours, stirring occasionally, until 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 fresh parsley if desired.

# Expert Advice:

01 -
  • One pot means one cleanup, which is basically the dream on a cold night when all you want to do is eat and rest.
  • The Guinness adds a deep, almost chocolatey richness that beef broth alone could never achieve—it's the secret that makes people ask for your recipe.
  • It tastes even better the next day, so you can make it ahead and feel like a genius when dinner is already waiting.
02 -
  • Don't skip browning the beef in batches—I learned this the hard way when I tried to brown everything at once and ended up steaming the meat instead, which meant my stew tasted flat and sad.
  • The stew actually improves overnight because the flavors have time to marry and the barley continues absorbing all that incredible Guinness-infused broth, so if you can make it a day ahead, do it.
03 -
  • Use a Dutch oven if you have one because it holds heat evenly and the heavy lid helps the moisture circulate, but any large pot with a good cover will work just fine.
  • Drink the remaining Guinness while the stew simmers—I learned this is actually part of the cooking process, not just a happy accident.
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