Irish Beef and Barley Stew

I love being as close to my Irish roots as possible and finding old tried and true recipes. With this stew you can substitute the beef for lamb.  I myself switch it up now and again by doing 50/50, half lamb and half beef. This stew makes a really nice rich gravy on its own without adding flour.  You can serve it immediately after it's done cooking or store it in your refrigerator in an air tight container and or have it the next or following days.  I like to serve this with a nice warm slice of my Irish Brown Soda bread with a little butter. This is a delicious and filling meal any time of the year, although I tend to make it more in the cooler - colder months.  

What you will need: 

Cast Iron Skillet or Frying Pan

Heavy Pot with a lid *A Dutch Oven works great*

Sharp Knife

Measuring Spoons

Measuring Cup

1-Large Plate

1-Wooden Spoon 

2-Pot holders or oven mitts

1-Tasting Spoon - teaspoon

Ingredients: 

4-Large Carrots, tops and bottoms removed.  I don't peel them but you can.  You can quarter them I like bite size chunks 2 1/2-inch round pieces. 

4-Large Potatoes washed, peeled and cubed. Russets work well. *Bite size chunks*

2-Large Yellow Onions, peeled and rough chopped, diced

2-Pounds Stew Beef cut in to smaller bite size chunks, 1 1/2-inch

3-Garlic Cloves peeled and grated or finely chopped

6-Cups of Beef Stock * No or low sodium*

1 1/2-Teaspoon Salt  

1-Teaspoon Cracked Black Pepper 

1-Cup Barley Pearls

2 1/2-Tablespoons Vegetable Oil

2-Dried Bay Leaves

1-Tablespoon Dry Thyme

1-Tablespoon Dark or Light Brown Sugar, I like dark

2 1/2 Tablespoons Worcestershire Sauce

1-12-Ounce Bottle of Guinness

1-Cup water *Optional, may not be needed*

Salt and pepper your meat.  Place your heavy pot, dutch oven or skillet on your stove top, set on medium-high, add in the oil.  Place the meat into the skillet and brown giving the meat a nice sear. Once browned, remove from the skillet placing it onto a plate and set aside. 

Now add the onions to the remaining juices in the skillet, you want them caramelized, light brown color and tender.  Cook for about 8-minutes, stir so they are evenly cooked.  You can add a small splash of Guinness into your pan this will help lift and loosen the bits, it's called de-glazing. Give a couple of stirs with your wooden spoon.  

Add the rest of your ingredients into the skillet including your beef and Guinness, combine well stirring with the wooden spoon.  Bring the mixture to a boil, then reduce the temperature to a simmer.  **If you used a skillet, transfer all of the ingredients to the pot, be careful it's heavy and hot.  Use pot holders or oven mitts, especially when handling cast iron.**

Cover your pot or Dutch oven and simmer for about 2-hours or until the barley and vegetables are thoroughly cooked and tender.  Stir the stew a few times while simmering making sure everything is well mixed. If the stew appears to be dry or too thick you can stir in a cup of water.  At the end of the cooking time, take your tasting spoon and see if the stew needs any more salt or other seasonings, the barley tends to suck up flavors.  Remove and discard any of the bay leaves that may end up in your bowl.  Serve hot eat and enjoy!