Prep 30 mins
Cook 2 hrs
Recipe found in Cooking Light March/2010. There isn't one thing we would change...which is rare for us!!
- 3 tablespoons canola oil, divided
- 1⁄4 cup all-purpose flour
- 2 lbs boneless beef chuck roast, cut into 1 inch cubes
- 1 teaspoon salt, divided
- 5 cups chopped onions
- 1 tablespoon tomato paste
- 4 cups fat, free less sodium beef stock
- 1 (11 1/4 ounce) bottle Guinness draught
- 1 tablespoon raisins
- 1 teaspoon caraway seed
- 1⁄2 teaspoon black pepper
- 1 1⁄2 cups carrots, sliced
- 1 1⁄2 cups parsnips, sliced
- 1 cup turnip, cubed
- 2 tablespoons flat leaf parsley, chopped fine
- Heat 1 1/2 tbls oil in a Dutch oven over med high heat.
- Place flour in a shallow dish, sprinkle beef with 1/2 tsp salt; dredge beef in flour.
- Add half of beef to pan; cook 5 minutes turning to brown on all sides.
- Remove beef from pan with a slotted spoon.
- Repeat procedure with remaining oil and beef.
- Add onion to pan; cook 5 minutes or until tender, stirring occasionally.
- Stir in broth and beer, scraping pan to loosen brown bits.
- Return meat to pan.
- Stir in remaining 1/2 tsp salt, raisins, caraway seeds and pepper; bring to a boil.
- Cover and reduce heat, simmer 1 hour, stirring occasionally.
- Uncover bring back to boil cook 30 more minutes.
- Add vegetables reduce heat to low and cook 30 minutes (cover pan).
- Uncover and simmer 10 more minutes.
- Sprinkle with chopped parsley.