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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This hearty beef stew is made with lean boneless chuck that's cooked with carrots, parsnips and turnips and flavored with dark beer. Simmering it in a Dutch oven for about 2 hours makes the meat and vegetables fork tender and delicious. Ingredients:
3 tablespoons canola oil, divided |
1/4 cup all-purpose flour |
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes |
1 teaspoon salt, divided |
5 cups chopped onion (about 3 onions) |
1 tablespoon tomato paste |
4 cups fat-free, lower-sodium beef broth |
1 (11.2-ounce) bottle guinness stout |
1 tablespoon raisins |
1 teaspoon caraway seeds |
1/2 teaspoon black pepper |
1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces) |
1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces) |
1 cup (1/2-inch) cubed peeled turnip (about 8 ounces) |
2 tablespoons finely chopped fresh flat-leaf parsley |
Directions:
1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon 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 1 1/2 tablespoons oil and beef.
2. 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 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.
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