Guinness Beef Stew

Ingredients

• ¼ cups All-purpose Flour
• 2-½ pounds Boneless Chuck Roast, Trimmed And Cut Into 1" Cubes Or Packaged, Cubed Beef Stew Meat
• 1 teaspoon Salt, Divided
• 4 Tablespoons Vegetable Oil, Divided
• 3 cups Onion, Chopped
• 1 Tablespoon Tomato Paste
• 4 cups Low Sodium Beef Broth
• 12 ounces, fluid Guinness Stout
• 2 Tablespoons Raisins
• 1 teaspoon Caraway Seeds
• ½ teaspoons Black Pepper
• 1-½ cup Carrot, Sliced Diagonally, 1/2" Thick
• 1-½ cup Parsnip, Sliced Diagonally, 1/2" Thick
• 1-½ cup Baby Yukon Gold Potatoes, Halved
• 2 Tablespoons Fresh, Flat-leaf Parsley, Finely Chopped

Preparation Instructions

Place the flour in a pie plate or other shallow dish. Sprinkle half of the beef with 1/2 teaspoon salt and dredge it in the flour. Coat the bottom of a large Dutch oven with 2 tablespoons oil and place over medium-high heat. Add the flour-coated beef to pan. Cook and stir for a few minutes until nicely browned. Remove the beef to a plate with a slotted spoon. Repeat procedure with remaining 2 tablespoons oil and remaining beef.

Add chopped onion to pan and cook, stirring occasionally for about 5 minutes or until softened. Stir in the tomato paste and cook, stirring for a minute or two. Stir in the beef broth and beer.

Return the browned beef to the pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper. Increase heat and bring to a boil. Once boiling, cover, reduce heat, and simmer for 1 hour, stirring occasionally.

Uncover and bring back up to a boil. Cook 50 minutes, stirring occasionally. Add the vegetables (carrot, parsnip, and potatoes). Cover and simmer for 30 minutes over medium-low heat.

Uncover and bring to a boil. Cook for an additional 10 minutes, just until vegetables are tender. Garnish with finely chopped parsley.

(Recipe adapted from Margaret Johnson’s Beef and Guinness Stew, Cooking Light 2010.)