Beef and Barley Stew from Real Irish Food by David Bowers

Ingredients

• 1 large carrot, diced
• 6 cups beef or chicken stock
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon light brown sugar
• 1½ pounds stew beef or chuck, cut into 1½-inch pieces
• 2 large russet potatoes, peeled and diced
• Salt and pepper
• 1 large yellow onion, diced
• 1 12-ounce bottle Guinness Extra Stout
• 2 tablespoons cooking oil
• 1 cup barley