Beef Stew

  • 3 TBS olive oil, divided
  • 1/4 cup all-purpose flour
  • 2 lb. boneless chuck roast, trimmed and cut into 1-inch cubes
  • 1 tsp. salt, divided
  • 5 cups onion (about 3), chopped
  • 1 TBS tomato paste
  • 4 cups fat-free, low sodium beef broth
  • 1 (11.2 oz.) bottle of Guinness beer
  • 1 TBS raisins (optional)
  • 1 tsp. caraway seeds
  • 1/2 tsp. freshly ground black pepper
  • 1 1/2 cups carrots, sliced diagonally about 1/2 inch thick
  • 1 1/2 cups parsnip, sliced diagonally about 1/2 inch thick
  • 1 cup turnip, peeled and cubed to 1/2 inch pieces
  • 2 TBS fresh flat-leaf parsley, finely chopped

Heat 1 1/2 tablespoons of oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon of salt and dredge beef in flour. Add beef to pan and brown on all sides. With a slotted spoon, remove browned beef to a plate and set aside. Add 1 1/2 tablespoons of oil to Dutch oven add beef and repeat until all beef is browned. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining half-teaspoon salt, raisins, caraway seeds and pepper; bring to a boil. Cover, reduce heat and simmer for 1 hour, stirring occasionally. Uncover, bring to a boil, and cook for 50 additional minutes stirring occasionally. Add carrot, parsnip and turnip. Cover, reduce heat to low and simmer about 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley and serve. Yield: 8 cups.