Beef and Guinness Stew

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to the pan. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of the beef to the pan; cook for 5 minutes, turning to brown on all sides. Remove the beef from the pan with a slotted spoon. Repeat the procedure with the remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.

Add onions to the pan; cook for 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook for 1 minute, stirring frequently. Stir in broth and beer, scraping the pan to loosen the browned bits. Return the meat to the pan. Stir in the remaining 1/2 teaspoon salt, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally. Uncover and bring to a boil. Cook for 50 minutes, stirring occasionally.

Add carrots, parsnip, pearl onions, and turnip. Cover, reduce heat to low, and simmer for 30 minutes, stirring occasionally. Uncover and bring to a boil; cook for 10 minutes or until vegetables are tender. Sprinkle with parsley and fried onion pieces. Serve.