6 slices bacon, diced
4 lbs. beef chuck, cut into 1" cubes
1/2 cup flour
2 medium onions, chopped
3 cloves garlic, minced
3 stalks celery, sliced
1 large parsnip, diced
4 large carrots, diced
5 lbs. Yukon Gold potatoes or 4 large russet potatoes, diced
3 tbsp. tomato paste
3 tbsp. Worcestershire Sauce
2 bay leaves
2 sprigs fresh (or 1 tsp. dried) thyme
2-3 sprigs fresh Italian or flat leaf parsley
11-oz. bottle of Guinness Stout beer
2 cups water
4 cups regular or low sodium beef broth
Salt & pepper
1/2 cup pearled barley
1/2 cup frozen green peas
1. Add 1 tbsp. vegetable oil to a large Dutch oven or heavy pot and heat over medium heat. Add the diced bacon and cook until most of the fat has rendered. Remove the bacon with a slotted spoon to a paper towel-lined plate and set aside.
2. Season the beef cubes well with salt and pepper and coat with flour. Add to the rendered bacon fat in the pot and brown in batches (add more vegetable oil, as needed). Remove browned beef with a slotted spoon to a paper towel-lined plate and set aside.
3. Add the chopped onions to the same pot and cook over medium low heat, covered, until softened and browned, about 10 minutes. Turn up the heat to medium high, add the garlic, parsnip, carrots, and potatoes and cook for about 5 minutes, stirring frequently.
4. Add the Guinness Stout and cook for about 2 minutes, stirring well. Add the browned beef, tomato paste, beef broth, water, Worcestershire sauce, reserved bacon bits, bay leaves, thyme and parsley. Bring to a boil, reduce heat to a simmer, cover and cook for about 2 hours or until beef is really tender. Check occasionally and add a little extra water if needed.
5. 1 1/2 hours into the cooking time, stir in the pearled barley. About 5 minutes before the beef is done, stir in the frozen peas. Taste and season with salt and pepper as needed. Ladle into bowls and serve.