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  • Sara Carr Fitness

Beef and Barley Stew


6 strips bacon, diced

3 lbs beef chuck, diced

3 onions, diced

3 garlic cloves, diced

6 celery stalks, diced

3 carrots, diced

1 can Guinness

1 carton beef bone broth

1 1/4 cups barley

3 bay leaves

2 Tbsp fresh thyme

Salt and pepper


  1. Heat a large skillet over medium high heat. Add bacon and cook until crispy. Move bacon to a large pot and pour bacon grease into a mug

  2. Add a little bit of bacon grease back into the skillet. Working in small batches, brown the beef and move to the pot, seasoning with salt and pepper

  3. Add a little bit more bacon grease to the skillet. Add onion and saute until starting to turn translucent. Add garlic and cook for another minute. Season with salt and pepper and move to the pot

  4. Add carrots, celery, Guinness, bone broth, barley, bay leaves, and thyme. Bring to a simmer and cook for 30 minutes or until barley done. Taste and add seasoning as needed

  5. Remove bay leaves and divide into 12 even portions. Refrigerate up to 7 days or freeze up to 3 months


Protein- 32g

Fat- 11g

Carbs- 20g

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