Beef and Guinness Stew
Slightly Adapted from Cooking Light
3 tablespoons canola oil, divided
2 pounds chuck roast, trimmed and cut into 1 inch cubes
1/4 cup all purpose flour
1/2 teaspoon salt
5 cups chopped onion
1 tablespoon tomato paste
4 cups beef broth
12 oz Guinness
1 tablespoon raisins
1 teaspoon caraway seeds
3/4 teaspoon freshly ground black pepper
4 carrots, peeled and sliced 3/4 inch thick
3-4 parsnips, peeled and sliced 3/4 inch thick
2 turnips, peeled and cubed 3/4 inch thick
parsley, for garnish
Pat the beef cubes dry. Combine the beef, flour and salt in a large zip-top bag. Shake to coat the beef.
Heat half of the oil in a large Dutch oven over medium high heat. Add half of the beef and cook for six minutes, until the beef is browned all over. Remove to a plate. Repeat with the remainder of the oil and beef.
Once the beef is removed, cook the onion in the empty pot for five minutes, stirring often. Add the tomato paste and cook for one minute. Add the broth, beer, raisins, caraway and pepper. Scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour, stirring occasionally. Uncover and cook for 30 minutes. Add the vegetables, cover and cook for 50 minutes, stirring occasionally. Uncover, raise the heat to medium, and cook for 10 more minutes. Sprinkle with parsley.
Belle of the Kitchen