Step 1

In a dutch oven, heat oil over medium heat.

Step 2

Once the oil is hot, add the onions and cook stirring often until onions have caramelized, about 30-40 minutes.

Step 3

Add to the pan carrots, parsnips, mushrooms, potatoes, Guinness, vegetable stock, thyme and barley.

Step 4

Simmer until potatoes and carrots are tender, about 90 minutes, stirring occasionally and adding more broth or water it gets too thick.

Step 5

Finally, add peas and parsley and serve.