1-1/2 lb. diced beef chunks (roast or stew meat), cut in 1/4-inch pieces
4 Tbls. canola oil, divided
32 oz. beef stock (Kitchen Basics)
1/2 cup barley (not instant)
3 lg. carrots, peeled and cut into 1/2-in chunks
3 ribs celery, cut into 1/2-in chunks
3 small-medium onions, cut into 1/2-in cubes
2 strips of bacon, chopped
8 oz. Guinness stout beer
1/2 t. dried thyme leaves
3 bay leaves
1 clove garlic, minced
2 t. brown sugar
1/4 t. ground pepper
1/2 t. salt
In a large, heavy pot, brown beef in 2 tablespoons of oil; drain fat. Add beef stock and bring to a slow boil. Add barley and simmer, uncovered about 1 hour or until barley is soft.
After beef has been simmering in stock for 30 minutes, start bacon and vegetables.
In a large skillet, fry bacon until crisp. Remove to paper towel to absorb the grease, crumble and set aside. Wipe out a little bacon grease and add the remaining 2 tablespoons of oil. Add carrots, celery, and onions. Cook slowly over low-medium heat until vegetables are crisp tender and onions are translucent. You may need to add a little more oil or water. Add bacon pieces and vegetables to stock.
Pour in Guinness; add thyme, bay leaves, garlic and brown sugar. Simmer until vegetables and beef become tender, about 45 minutes. Add salt and pepper.
Remove bay leaves and serve.