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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From cooking light magazine Ingredients:
1 tbsp canola oil |
1 tbsp butter |
1/4 cups all purpose flour |
2 lbs boneless chuck roast, trimmed and cut into 1-inch cubes |
1 tsp salt |
5 cups chopped onions, about 3 large onions |
1 tbsp tomato paste |
964 g fat-free less sodium beef broth, 4 cups |
14 9/10 oz guinness |
1 tbsp raisins |
1 tsp caraway seeds |
1/2 tsp black pepper |
8 oz carrot, 1-1/2 cups sliced 1/2 thick |
8 oz parsnip, 1-1/2 cups sliced 1/2 thick |
8 oz turnip, 1 cup peeled, cubed 1/2 |
2 tbsp parsley, flat-leaf chopped |
Directions:
1. Heat 1 Tbsp oil in Dutch oven over med-high heat
2. Add 1 Tbsp butter to pan
3. Sprinkle beef with salt and dredge in flour
4. Add beef to pan cooking 5 minutes or until browned
5. Remove beef from pan
6. Add onion to pan and cook 5 minutes stirring occasionally
7. Add tomato paste stirring frequently cook 1 minute
8. Add beer and then broth and scrape up browned bits
9. Return beef to the pan
10. Stir in raisins, caraway seeds, and pepper
11. Bring to a boil
12. Cover and reduce heat
13. Simmer 1 hour stirring occasionally
14. Uncover and bring to a boil
15. Cook 50 minutes stirring occasionally
16. Add carrot, parsnip, and turnip
17. Cover and reduce heat to low and simmer for 30 minutes stirring occasionally
18. Uncover and bring to a boil and ccok 10 more minutes
19. Sprinkle with parsley while serving
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