Beef and Guinness Barley Soup

• 2 tablespoons olive oil
• 1 pound beef stew meat, cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/4 cup all-purpose flour
• 12 ounces Guinness beer
• 4 cups beef broth
• 1 cup pearl barley, rinsed
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides, then remove and set aside.
2. 2 In the same pot, sauté onions, garlic, carrots, and celery until softened.
3. 3 Stir in flour to coat vegetables, cooking for 1 minute.
4. 4 Pour in Guinness, scraping up any browned bits from the bottom.
5. 5 Add beef broth, rinsed barley, bay leaves, thyme, salt, and pepper. Return beef to the pot.
6. 6 Bring to a boil, then reduce heat, cover, and simmer for 1 hour and 45 minutes, or until beef is tender and barley is cooked.
7. 7 Discard bay leaves and garnish with fresh parsley before serving.

Equipment

• Large pot
• Cutting board and knife
• Wooden spoon

Variations

• Add diced potatoes for extra heartiness.
• Substitute beef with lamb for a traditional Irish flavor.

Substitutions

• If Guinness isn't available, use another stout beer or a mix of beef broth and a tablespoon of stout extract.

Pairings

• Pairs well with a fresh green salad.
• A side of buttered peas or carrots complements the soup.

Nutrition

Tips

• For deeper flavor, use a dark beer like a stout in place of Guinness.
• This soup tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently over medium heat on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Serving Suggestions

• Serve with crusty bread or soda bread.
• A sprinkle of cheddar cheese adds a creamy touch.

FAQ