Stout & Barley Beef Stew
3-4 lbs. chuck roast, cut into 1" pieces
1/4 c. flour (season with salt and pepper for dredging)
1 - 10 oz. bag pearl onions, thawed
4 bottles Guinness Extra Stout
1 - 32 oz. container of beef stock
1 c. brown sugar
2 - 6 oz. cans tomato paste
2 lbs red/yukon gold potatoes - wedged into 8's
3 carrots, scrubbed and cut into 1" pieces
1 c. pearl barley
16 oz. bag frozen peas
Dredge beef in seasoned flour. Heat olive oil in a 7-8 qt. dutch oven over medium high heat, brown most of the sides of each beef piece in batches, placing them in a bowl to catch the juices. Add oil when necessary to ensure beef browns well. Place pearl onions into bowl with remaining seasoned flour and stir around to coat. Place onions into pot and brown, roughly 3-4 minutes. Add beef back to pot, along with Stout, beef stock, brown sugar and tomato paste. Bring to simmer, cover and let cook for two hours.
Remove lid and add potatoes, carrots and pearl barley - bring back to simmer, cover and cook for one more hour. Remove lid, add peas and stir gently to combine. Let sit for ten minutes with lid off - serve.
Posted by Ross Sveback