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“This is a mix of several recipes.”
2hrs 20mins

Ingredients Nutrition

  • 2 lbs lean stewing beef, cut into 2 inch chunks
  • 4 tablespoons flour
  • salt & pepper
  • 1 pinch cayenne
  • 2 large yellow onions, cut into large peices
  • 2 garlic cloves, minced
  • 6 -8 large carrots, peeled & cut into 1 1/2-inch peices
  • 4 stalks celery, cut into 1 1/2-inch peices
  • 2 -3 large potatoes, cut into large cubes, golf-ball size (optional)
  • 24 white pearl onions (optional)
  • 13 cup barley (optional)
  • 2 tablespoons tomato paste, disolved into 3 T water (to thin it out)
  • 2 cups Guinness stout
  • 3 cups beef broth
  • 2 bay leaves
  • 1 teaspoon thyme


  1. In a large ziploc bag, add flour, salt & pepper as desired, and a pinch of cayenne. Add cubed beef and zip up bag. Shake to coat beef with flour.
  2. In a large pot or Dutch Oven, add 2 T oil. Shake off excess flour and add beef to pot. Brown beef over medium-high heat in two batches.
  3. When all are browned, remove beef and set aside.
  4. Add onions and garlic to pot and cook for 5 mins or so.
  5. Add carrots, celery, barley and pearl onions, potatoes, and tomato paste/water and stir to coat.
  6. Add 1/2 cup of Guinness to deglaze bottom of pot.
  7. Add meat back to pot and add remaining Guinness and beef broth. Add Thyme and Bay leaves.
  8. Bring to a boil and reduce heat to a simmer.
  9. Cover and cook for 2 hours or until beef is fork-tender.

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