Here in Pittsburgh, fall is starting to roll in. The leaves are changing, the air is brisk, and freshman are finally realizing how hard college is going to be. So to kick of this fall we are arming you with a hearty stew to come home to after a hard days work.
This recipe is Declan’s Mother’s recipe which she was so kind to let us finally learn how to make. Now, it does call for 2 cups of Guinness, so please be 21 years old to make this recipe…or have a a 21 year old make it for you. However, you can always substitute beef broth for the Guinness.
Beef and Barley Stew
Our first stew recipe! We’re hoping you enjoy it, and not just because it has beer in it!
- Servings – 6
- Prep time – 15 minutes
- Cook time – 45 minutes
- 1 pound beef chunks
- 3 potatoes
- 3 celery sticks
- 3 carrot stalks
- 1 medium onion
- 3 cloves garlic minced
- 1/3 cup of barley
- 3 bay leaves
- 2 cups Guinness
- 2 cups water
- 1/3 cup flour
1. Chop all of your vegetables into large chunks.
2. In a plastic bag, mix flour, salt, and pepper. Place half of the beef chunks inside, secure the bag shut and shake to evenly coat chunks. Set chunks aside and repeat for other half.
3. In a large pot, sweat over medium low heat the onion and celery for 3 to 4 minutes. The onions shouldn’t brown but rather become more translucent.
4. Remove the celery and onion from the pot. Over medium heat, brown the beef chunks for 1 to 2 minutes. You aren’t trying to cook the beef completely, just browning it.
5. Once meat is browned, pour in your Guinness, water, barley, celery, garlic and bay leaves to the pot. Simmer for 20 minutes.
6. After 20 minutes, add in your potato chunks and carrots to the pot. If the liquid line is below everything in the pot, add more water to make sure everything is still covered (no more than 1/2 cup). Simmer for another 25 minutes.
7. Season with a bit of salt and pepper and enjoy!