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BEEF & GUINNESS STEW RECIPE

 

 

 

 

 

Beef and Guinness Stew
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Ingredients
  1. 3 tablespoons canola oil, divided
  2. 1/4 cup all-purpose flour
  3. 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  4. 1 teaspoon salt, divided
  5. 5 cups chopped onion (about 3 onions)
  6. 1 tablespoon tomato paste
  7. 4 cups fat-free, lower-sodium beef broth
  8. 1 (11.2-ounce) bottle Guinness Stout
  9. 1 tablespoon raisins
  10. 1 teaspoon caraway seeds
  11. 1/2 teaspoon black pepper
  12. 1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
  13. 1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
  14. 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
  15. 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
  1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat.
  2. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour.
  3. Add half of beef to pan; cook 5 minutes, turning to brown on all sides.
  4. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.
  5. Add onion to pan; cook 5 minutes or until tender, stirring occasionally.
  6. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits.
  7. 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.
  8. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally.
  9. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally.
  10. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.
Adapted from Cooking Light
Adapted from Cooking Light
Straub's http://straubs.com/
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