Guinness Beef and Barley Soup

eat your beer this St. Patrick's Day

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We’re diving right in with a recipe that’s perfect for these cold, damp days of March. It’s the kind of hearty, satisfying soup that borders on stew, and cuts right through the chilly spring drizzle. It’s Guinness Beef and Barley Soup, and it’s here just in time for St. Patrick’s Day.

This soup is a riff on classic beef and barley and takes inspiration - and flavor- from that greatest of all Irish beers. I’m not much of a beer drinker, except when it comes to Guinness. I love the rich, smooth finish, and the deep, almost chocolatey flavor.

Adding Guinness to beef and barley soup felt like a no-brainer for a few reasons. First, Guinness is made from malted barley, so you’re getting a double dose of that toasty, nutty flavor here. Second, stout beers pair really well with hearty beef dishes, adding a perfect balance of bitter and sweet to enhance the beef’s rich, meaty flavor.

With plenty of onions, carrots, celery and mushrooms, this soup has just as many veggies as it does chunks of beef. I like to think that makes it a great ‘transition season’ soup - it’s warming and comforting but still fresh enough for spring. A swirl of balsamic or red wine vinegar and a sprinkle of parsley stirred in just before serving add the perfect bit of brightness to finish things off.

Like any soup with a grain or pasta, this one will continue to thicken as it sits. Thin it with a little beef broth or water when reheating and you’ll be good to go.

If green beer for St. Patty’s isn’t your thing, give this recipe a try this weekend. And as always, I’d love to hear what you think in the comments below!

Guinness Beef and Barley Soup

makes 2 quarts / 6 servings

1 pound cubed beef stew meat, such as chuck, trimmed and cut into ¾-inch pieces

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil, plus more as needed

1 large yellow onion, chopped

2 cups (¾-inch) diced carrot (about 5 carrots)

1½ cups (¾-inch) diced celery (about 3 ribs)

8 ounces cremini mushrooms, wiped clean and ¾-inch diced

1 teaspoon onion powder

½ teaspoon sweet paprika

2 tablespoons minced garlic (about 4 large cloves)

2 tablespoons tomato paste

1 (14.9 ounce) can Guinness draft beer

1 quart beef broth (not low-sodium)*

2 teaspoons Worcestershire sauce

3 sprigs or one small branch fresh thyme

⅔ cup pearled barley

1 teaspoon balsamic or red wine vinegar, plus more to taste

¼ cup chopped fresh parsley, plus more for serving

1. Pat the beef dry with paper towels and season with 1 teaspoon salt and a few grinds of black pepper.

2. Heat a large, heavy-bottomed pot or Dutch oven over high heat. Add the oil, and when it’s shimmering, add about half the beef, spacing the pieces evenly in the pan to avoid crowding. Cook over high, turning halfway through and reducing the heat if the pan begins smoking, until deeply browned on 2 sides, 4 to 5 minutes total. Transfer to a plate using a slotted spoon and repeat with the remaining pieces of beef.

3. Reduce the heat to medium, and add the onion. Cook, stirring occasionally and adding a splash of oil if the pan seems dry at any point, until softened and lightly browned, about 6 minutes.

4. Add the carrot, celery, mushrooms, onion powder, paprika, ½ teaspoon kosher salt and ½ teaspoon black pepper, and cook, stirring occasionally, until the mushrooms have released their liquid, 6 minutes. Add the garlic and cook for 1 minute, until fragrant.

5. Stir in the tomato paste and cook until it darkens in color, about 1 minute. Pour in the Guinness and bring to a simmer, scraping any browned bits from the pan.

6. Add the beef broth, 4 cups water, the Worcestershire sauce, the reserved beef and any accumulated juices, the thyme and bring to boil. Lower the heat and simmer, partially covered, for 45 minutes, skimming any foam from the top.

7. Add the barley and simmer, uncovered, for 45 minutes to 1 hour, stirring occasionally, until the barley is cooked, beef is tender, and the broth has reduced and thickened.

8. Off the heat, add the parsley and vinegar, and taste for seasonings.

Note: Store soup in a sealed container in the refrigerator for up to 5 days. The soup will continue to thicken as it sits- when reheating, add more water or broth as necessary.

*note added 3/16/25

Guinness Beef And Barley Soup PDF

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