Warm, wholesome and brilliantly simple this beef and Guinness stew with barley is a joyful example of cooking, easy recipes that feed a family and look after the heart. Barley brings fiber protein and beta glucans that help improve heart health while bulking a rich stew so less red meat goes a long way. This is comfort food done clever and tasty.
Why barley is the star
Barley is cheap versatile and a true pantry hero. It gives the mouthfeel of mashed potato or rice while lowering cholesterol. Use pearl barley cooked until plump then dress it simply to make it loved by everyone. This recipe shows how barley transforms a classic stew into a balanced bowl of goodness.
Ingredients
- Olive oil 1 tablespoon
- Pickled silver skin onions 100 grams
- White or red onion 1 medium sliced into petals
- Fresh thyme or sage rosemary or bay to taste
- Carrots 3 large sliced about 1 cm thick
- Celery 2 to 3 sticks plus the tender heart leaves to garnish
- Swede 800 grams peeled and chunked or swap for celeriac or pumpkin
- Rehydrated dried porcini mushrooms 20 grams
- Chicken or beef stock 1.5 liters
- Guinness or porter half a bottle
- Skirt steak 500 grams cut into chunky pieces
- Pearl barley 450 grams
- Mustard 1 to 2 teaspoons plus 20 grams for seasoning with cheese
- Salt and pepper to finish
Method
- Heat a large pan on medium high and add the olive oil. Fry the pickled onions until they start to sing then add the white or red onion petals and thyme. Let everything take on a little colour.
- Add the chunky winter veg. Thick slices of carrot and hearty chunks of swede stand up to a long cook. Toss in the celery stalks and keep some of the tender yellow leaves for garnish.
- Stir in the rehydrated porcini mushrooms then pour in the stock and half a bottle of Guinness. The dark malty flavour pairs wonderfully with beef and root veg. The alcohol will cook away.
- Season the skirt steak pieces and nestle them into the casserole. Cover with damp greaseproof paper and place in a preheated oven at 180 degrees Celsius 350 degrees Fahrenheit for about two hours until the meat is falling apart tender.
- While the stew is nearing the last 45 minutes of its cook prepare the barley. Cover 450 grams of pearl barley with water and bring to a gentle boil then simmer until plump about 40 45 minutes.
- Steam a handful of leafy greens such as chard kale or Savoy cabbage for five minutes so they stay bright and pure.
- Drain the barley and give it the little trick that makes it irresistible. Stir in one or two teaspoons of mustard then add 20 grams of mustard mixed with a little cheese as seasoning. Finish with salt and pepper.
Serving
Spoon the soft beef and rich gravy over a steaming mound of mustarded barley. Add a big wadge of steamed greens to the side and scatter the saved celery leaves on top for freshness. This plate is simple wholesome and very satisfying.
Tips and swaps
- Skirt steak is lean and high in zinc so it works brilliantly. Use other stewing cuts if preferred.
- Swap swede for celeriac or pumpkin according to season.
- Pickled onions add a bright acidic kick so use them if they are on hand from the fridge.
- Use half a bottle of a porter style beer for malty depth. The alcohol will evaporate while cooking.
- Bulk the dish with barley to use less red meat without losing flavour.
Whoever said being healthy had to be boring or restrictive. This proves good food can be both nourishing and delicious.
Nutrition note
This balanced meal keeps portions sensible and comes in at under 600 calories per portion while delivering protein fiber and heart friendly beta glucans thanks to barley. It is a brilliant example of cooking, easy recipes that do not compromise on taste.
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