One-Pot Guinness Beef Stew (Printable)

Tender beef and barley mingle with root vegetables in a rich, savory Guinness broth for cozy meals.

# 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, 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 & 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

# How-To 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. Working in batches to avoid crowding, brown the 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 for 3 to 4 minutes until softened. Add minced garlic, sliced carrots, parsnips, celery, diced potatoes, and rutabaga. Sauté for 5 minutes, stirring occasionally.
03 - Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly and deepen in color.
04 - Return browned beef to the pot. Add pearl barley, Guinness stout, beef broth, water, thyme, rosemary, bay leaves, and Worcestershire sauce. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover the pot and simmer gently for 1.5 to 2 hours, stirring occasionally, until beef is tender and barley is fully cooked.
06 - Remove bay leaves from the pot. Taste the stew and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with chopped fresh parsley if desired.

# Expert Suggestions:

01 -
  • It's a one-pot wonder that fills your entire kitchen with an aroma so good you'll want to bottle it.
  • The beef becomes so tender you can break it apart with a spoon, and the barley adds a nutty depth that makes every bite feel substantial.
  • Root vegetables soften into the broth while keeping their character, creating a naturally sweet undertone that balances the Guinness perfectly.
02 -
  • Don't skip the browning of the beef—it creates the flavor foundation, and rushing it or crowding the pot gives you gray meat instead of golden meat.
  • The stew actually tastes better the next day after the flavors have had time to get to know each other, so make it a day ahead if you can.
03 -
  • Brown the beef in batches and don't rush it—those golden crusts are liquid gold for flavor, and crowding the pot steams the meat instead.
  • Taste the stew 10 minutes before you think it's done and adjust seasoning then, because as the broth reduces, saltiness concentrates and what tasted perfect early on might be too intense later.
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