How To Make A Delicious Beef & Guinness Stew With Barley

Guinness stout

🥗Healthier: non-alcoholic stout

💰Cheaper: dark beer

Non-alcoholic stout provides similar flavor without alcohol.

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: beef brisket

Pork shoulder is leaner and brisket is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch is a gluten-free thickener.

Heat a large pan on medium high heat and add olive oil.

Add silver skin pickled onions to the pan.

Slice regular onion into petals and add to the pan.

Pick fresh thyme and add to the pan.

Slice three carrots into 1 cm pieces and add to the pan.

Chunk up two to three sticks of celery, including the heart, and add to the pan.

Cut 800 grams of swede into 1-2 cm chunks and add to the pan.

Add 20 grams of rehydrated dry porcini mushrooms to the pan.

Pour in 1.5 liters of chicken stock or beef stock and half a bottle of Guinness.

Add 500 grams of skirt steak cut into chunks to the pan.

Season the mixture and cover with damp greaseproof paper.

Place the pan in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about two hours.

Cover 450 grams of pearl barley in water and set aside.

When there are 45 minutes left of cooking, gently boil the pearl barley.

After two hours, check the stew and ensure the meat is tender and flaking apart.

Drain the pearl barley and add 1-2 teaspoons of mustard and 20 grams of cheese for flavor.

Season the barley with salt and pepper.

Serve the stew with a portion of barley and steamed leafy greens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens