Irish Beef Stew by Dad Cooks Dinner

– 1 tablespoon vegetable oil
– 3 pounds beef chuck roast (or bottom round roast), cut into 1-inch cubes
– 1 teaspoon fine sea salt
– 1/2 teaspoon fresh ground black pepper
– 1 tablespoon butter
– 1 large onion, diced
– 1/2 teaspoon fine sea salt
– 1/2 cup beer (preferably an Irish Stout, or substitute beef broth)
– 2 cups beef broth (or chicken broth, or water)
– 3 large carrots peeled and cut into 1-inch lengths (or 1/2 pound baby carrots)
– 1 pound baby red potatoes, each potato cut in half
– 1/2 cup pearl barley
– 1 sprig fresh thyme (or 1 teaspoon dried thyme)
– 1 teaspoon fine sea salt
– 1/2 teaspoon fresh ground black pepper
– 1 tablespoon fresh parsley leaves, minced, for garnish (optional)

Prep Time: 15 min
Cook Time: 1 hour
Total Time: 1 hour 15 min