Servings: 6

1 1⁄ 2 pounds Beef Chuck, cut into bite sized pieces 1 1⁄ 2 pounds Beef Chuck, cut into bite sized pieces
2 tablespoons Vegetable Oil 2 tablespoons Vegetable Oil
8 cups Beef Stock 8 cups Beef Stock
2 tablespoons Vegetable Oil 2 tablespoons Vegetable Oil
1 large Onion, cut into 1/2-inch cubes 1 large Onion, cut into ½-inch cubes
3 large Carrots, cut into 1/2-inch cubes 3 large Carrots, cut into ½-inch cubes
3 stalks Celery, cut into 1/2-inch cubes 3 stalks Celery, cut into ½-inch cubes
2 strips Bacon, chopped 2 strips Bacon, chopped
1 bottle Guinness, stout preferred 1 bottle Guinness, stout preferred
1⁄ 2 teaspoon Dried Thyme 1⁄ 2 teaspoon Dried Thyme
3 Dried Whole Bay Leaves 3 Dried Whole Bay Leaves
1 clove Garlic , pressed 1 clove Garlic , pressed
2 teaspoons Brown Sugar 2 teaspoons Brown Sugar
3⁄ 4 cup Quick Cooking Barley (can use regular barley but just add it when you add the beef stock) 3⁄ 4 cup Quick Cooking Barley (can use regular barley but just add it when you add the beef stock)
8 ounces Fresh Mushrooms, cleaned and sliced (optional) 8 ounces Fresh Mushrooms, cleaned and sliced (optional)
1 tablespoon Beef Soup Base, (heaping from a jar or 1 beef bouillon cube) 1 tablespoon Beef Soup Base, (heaping from a jar or 1 beef bouillon cube)
Salt , to taste Salt , to taste
Black Pepper, to taste Black Pepper, to taste
1 1⁄ 2 tablespoons Corn Starch 1 1⁄ 2 tablespoons Corn Starch

In a large, heavy pot, brown the beef cubes in 2 tablespoons of vegetable oil. (I use the number "7" setting on my burner until the liquid evaporates and then turn it down to '5' to brown the meat.)
Add beef stock and bring to a boil. Reduce heat and simmer for 1 hour.
In a large skillet, add 2 tablespoons vegetable oil. Add carrots, celery, onions and bacon. Cook slowly over medium heat until vegetables are crisp tender and the onions are translucent.
Add to stock pot.
Add Guinness, thyme, bay leaves, garlic, brown sugar, barley and mushrooms (if using). Stir in beef base.
Simmer until vegetables and beef are very tender, about 45 minutes.
Add salt and pepper to taste. Remove bay leaves.
To thicken, if desired, mix cornstarch with a little cool broth or water then whisk into soup. Simmer for a few more minutes to thicken. I have never needed to do this.

Most times when I make this I make 1 1/2 recipe using 2 1/2 lb meat, browned in 2 batches.  Most times when I make this I make 1 ½ recipe using 2 ½ lb meat, browned in 2 batches.