Dublin Dark: Guinness Beef and Stout Stew

⏱ 180 min · Serves 6

Slow-braised chuck goes meltingly tender in a glossy, malty Guinness gravy with sweet carrots, pearl barley and a whisper of thyme. It's the kind of pot that fills the whole house with promise — and tastes even better the next day.

Per serving: 612 kcal · 45.0g protein · 41.0g carbs · 28.0g fat

Ingredients

• 1.2 kg beef chuck, cut into 4cm cubes
• 2 tbsp plain flour
• 1 tsp fine salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 2 large onions, roughly chopped
• 3 garlic cloves, sliced
• 2 tbsp tomato purée
• 500 ml Guinness (or other Irish stout)
• 500 ml beef stock
• 3 large carrots, cut into thick chunks
• 2 celery sticks, sliced
• 80 g pearl barley, rinsed
• 1 tbsp dark brown sugar
• 1 tbsp Worcestershire sauce
• 3 sprigs fresh thyme
• 2 bay leaves
• 400 g floury potatoes, cut into 3cm chunks
• Small handful flat-leaf parsley, chopped
• Salt and pepper, to taste

Method

1. Heat the oven to 160C/140C fan/gas 3. Pat the beef dry, then toss with the flour, salt and pepper.
2. Heat 2 tbsp oil in a large casserole over high heat and brown the beef in 3 batches, 3-4 minutes per batch, until deeply coloured. Set aside on a plate.
3. Lower the heat to medium, add the last of the oil with the onions and celery, and cook 8 minutes until softened and golden at the edges. Stir in the garlic and tomato purée and cook 1 minute more.
4. Pour in the Guinness, scraping the base to lift every bit of stuck-on flavour. Simmer hard for 4-5 minutes to boil off the sharp edge.
5. Return the beef and any resting juices, then add the stock, carrots, pearl barley, brown sugar, Worcestershire sauce, thyme and bay. Bring to a gentle simmer.
6. Cover and transfer to the oven for 2 hours, stirring once at the halfway mark.
7. Add the potatoes, cover and cook a further 40-50 minutes, until the beef shreds under a fork and the potatoes are tender.
8. Fish out the bay and thyme stalks. If the gravy is thin, simmer uncovered on the hob for 10 minutes. Taste and season generously.
9. Scatter with parsley and serve with buttered soda bread or a spoonful of colcannon.