Irish Stout Beef Stew

Toss the cubed beef chuck roast with 3/4 teaspoon kosher salt and the flour until the beef is lightly coated.

Heat a large Dutch oven over medium-high heat. Once hot, pour in 1 tablespoon of olive oil. Sear a third of the beef until a deep golden crust forms. Remove and repeat with the remaining beef and oil in two more batches. Transfer all the beef into a clean platter and set off to the side.

Place the diced onion into the Dutch oven and cook for 5-8 minutes until soft and translucent. Add in the tomato paste and cook for 1 minute.

Pour in the bottle of Irish stout beer and scrape up the browned bits on the bottom of the pot. Pour in the 32 ounces {4 cups} beef broth and add the beef back in. Season with the remaining 1/2 teaspoon kosher salt, the caraway seeds, black pepper and the golden raisins. Stir and bring to a boil, reduce the heat to a simmer, cover and cook for 50 minutes.

Remove the lid, stir and bring back to a boil for 45 minutes.

When the time is up, add in the prepared veggies and cook with the lid off for 25 minutes or until the vegetables are fork tender.

Serve in a big bowl with minced parsley sprinkled over top and a slice of crusty bread. Enjoy!

Recipe adapted from Cooking Light.