# What you’ll need:
→ 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 or turnip, peeled and diced (about 1 cup)
10 - 1 tablespoon tomato paste
→ Grains
11 - 3/4 cup pearl barley, rinsed
→ Liquids
12 - 1 (15 oz) can or bottle 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
→ Optional Garnish
21 - Chopped fresh parsley
# Steps:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season beef cubes with salt and pepper. In batches, brown the beef on all sides, about 5 minutes per batch. Transfer browned beef to a plate.
02 - In the same pot, add diced onion and cook for 3-4 minutes until softened. Add minced garlic, sliced carrots, parsnips, celery, diced potatoes, and rutabaga. Sauté for 5 minutes.
03 - Stir in tomato paste and cook for 1 minute until incorporated.
04 - Return browned beef to the pot. Add rinsed barley, Guinness, beef broth, water, dried thyme, dried rosemary, bay leaves, and Worcestershire sauce. Stir thoroughly to combine all ingredients.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours, stirring occasionally, until beef is tender and barley is fully cooked.
06 - Remove bay leaves. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
