Irish beef and vegetable stew

The first time I made this stew, it was snowing so hard you couldn't see across the street. I'd bought pearl barley on impulse and decided to throw it into my usual beef stew recipe. That tiny addition changed everything.

My grandmother would shake her head at how casual I am about measurements. She measured with her hands and her heart. But honestly, the beauty of stew is its forgiveness. It's the perfect dish for a Sunday when you're puttering around the house, occasionally lifting the lid to stir and take in that earthy, rich aroma that says everything is going to be alright.

Ingredients

• 2 lbs beef stew meat: Chuck roast cut into cubes works beautifully here because the long cooking time breaks down all that connective tissue into silk
• 2 large carrots and 2 medium parsnips: The parsnips add a gentle sweetness that balances the beef's richness, plus they hold their shape better than potatoes alone
• 2 medium potatoes, peeled and diced: Russets or Yukon Golds both work, though Yukons hold their shape better during long simmering
• 3/4 cup pearl barley, rinsed: Rinse it well until the water runs clear, otherwise your broth will turn cloudy and gritty
• 6 cups beef broth: Low sodium gives you control over the final seasoning, and homemade broth makes this extraordinary if you have it
• 1 cup Guinness or dark stout: The beer adds incredible depth, but extra broth works if you're avoiding alcohol
• 2 tbsp tomato paste: This little concentration of umami makes the broth taste like it's been cooking for days
• 2 tbsp Worcestershire sauce: Check your label if you need gluten-free, as some brands contain wheat
• 2 bay leaves, 1 tsp dried thyme, 1/2 tsp dried rosemary: Fresh herbs would burn during the long cook, so dried is actually perfect here

Instructions

Brown the beef in batches:

Heat 2 tablespoons vegetable oil in your Dutch oven over medium-high heat, season the beef generously with salt and pepper, then add just enough meat to form a single layer without crowding. Let each side develop a deep golden crust before turning, about 3-4 minutes per side. Transfer to a plate and repeat until all the beef is browned.

Build the flavor base:

Reduce the heat to medium and add the onion, carrots, parsnips, celery, and garlic to the pot. Cook for about 5 minutes, stirring occasionally and scraping up any browned bits from the bottom—those caramelized deposits are pure gold. Stir in the tomato paste and let it cook for another minute until it darkens slightly and smells toasted.

Combine everything and bring to a simmer:

Return the beef and any accumulated juices to the pot, then pour in the beef broth, stout if using, Worcestershire sauce, bay leaves, thyme, and rosemary. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 1 hour—this first hour develops the foundational flavors.

Add the barley and potatoes:

Stir in the potatoes and rinsed barley, then cover again. Cook for another 45 to 60 minutes, checking occasionally to make sure it's maintaining a gentle simmer. The stew is done when the beef is fork-tender, the barley is chewy but not mushy, and the broth has thickened naturally.

Finish and serve:

Fish out and discard the bay leaves, then taste the broth and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and sprinkle with chopped fresh parsley if you're feeling fancy. Serve with crusty bread for soaking up every last drop.

Save

Last winter, my neighbor texted that she'd had a terrible day. I sent her home with a container of this stew. She called the next morning to say it was the first time she'd felt like herself in weeks. Food isn't just sustenance.

Make It Your Own

Lamb instead of beef gives you a more traditional Irish stew, and honestly, I've made it with both. The barley works just as beautifully with lamb. If you're gluten-free, use diced turnip or extra potatoes instead of barley and swap in a gluten-free stout or skip the beer entirely.

Timing Is Everything

This stew needs to rest. Let it cool on the stove for at least 20 minutes before serving, or make it a day ahead. The flavors marry and deepen in a way that feels almost magical. Plus, skimming off any fat that solidifies on top makes for a cleaner, more refined final dish.

Serving Suggestions

Crusty soda bread is the traditional choice and perfect for sopping up that barley-thickened broth. A simple green salad with a bright vinaigrette cuts through the richness. And if you're feeling particularly indulgent, a glass of the same stout you cooked with ties everything together beautifully.

• The stew will keep for four days in the refrigerator and freezes well for up to three months
• When reheating, add a splash of broth or water because the barley continues soaking up liquid
• If the stew looks too thick cold, it's just the barley doing its job—thin it gently rather than drowning it

Save

There's something profoundly comforting about a stew that takes care of itself for hours. This one has become my answer to everything from bad weather to bad days.

Recipe Questions & Answers

→ What type of beef works best for this stew?

Use beef stew meat, cut into cubes, as it becomes tender and flavorful after slow simmering.

→ Can barley be substituted in this stew?

Yes, for a gluten-free option, replace barley with diced turnips or additional potatoes.

→ What role does the stout beer play in the dish?

The stout adds a rich, deep flavor and enhances the overall savory profile, but it can be omitted or replaced with broth.

→ How long should the stew be cooked to ensure tenderness?

Simmer the stew for about 2 hours and 15 minutes in total, allowing beef and barley to soften thoroughly.

→ Which herbs complement the flavors in this stew?

Bay leaves, dried thyme, and rosemary contribute aromatic notes that balance the richness of beef and vegetables.

→ Is there a way to enhance leftovers?

Leftovers can develop deeper flavors when reheated, making the dish even more enjoyable the next day.