Step 1

Place a heavy bottomed pot over medium high heat and add 2 tbsp of olive oil. When the oil is hot add about a third of the beef pieces to the pot, making sure not to crowd them. Let cook until browned on the bottom. If the beef sticks to the pot, let it cook a little longer – the meat will release from the pan once fully browned.

Step 2

Turn the beef pieces over and brown the other side. Once browned, transfer the beef to a separate bowl. Repeat with the remaining beef until it has all been used.

Step 3

After removing the beef from the pot add the diced onion. If the pot is dry add a bit more olive oil so that the onions don’t stick. Sauté the onions for 3 to 5 minutes until tender. Add the minced garlic and sauté for another minute until fragrant.

Step 4

Carefully pour the stout into the pot – it will spatter when it comes in contact with the oil. Cook for a minute, using a wooden spoon to scrape any browned bits from the bottom of the pan. Add the bouquet garni and a pinch of pepper along with the beef broth.

Step 5

Return the beef to the pot along with any accumulated juices. Bring the broth to a simmer then turn down the heat. Cover and cook gently at a simmer over low heat for 1 hour.

Step 6

While the beef is braising, chop the carrots into bite-sized pieces. Finely chop some extra parsley and set aside.

Step 7

After the beef has cooked for 1 hour, add the barley and carrots. Cover and continue to simmer on low, stirring regularly, until the barley is tender, about 45 minutes.

Step 8

When the barley is tender, remove the bouquet garni. If the soup has thickened too much add a splash more of beef broth. Taste the soup and adjust the salt as needed. Stir in the chopped parsley and it’s ready to serve. Enjoy!