Beef and Guinness Stew

Photo: Jonny Valiant; Styling: Pam Morris

This hearty beef stew is made with lean boneless chuck that's cooked with carrots, parsnips and turnips and flavored with dark beer. Simmering it in a Dutch oven for about 2 hours makes the meat and vegetables fork tender and delicious.

Yield: 8 servings (serving size: about 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 3 Hours, 18 Minutes

Nutritional Information

Amount per serving
  • Calories: 365
  • Fat: 19.4g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 9.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 25.3g
  • Carbohydrate: 18.8g
  • Fiber: 3.6g
  • Cholesterol: 62mg
  • Iron: 2.6mg
  • Sodium: 454mg
  • Calcium: 52mg

Ingredients

  • 3 tablespoons canola oil, divided
  • 1/4 cup all-purpose flour
  • 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  • 1 teaspoon salt, divided
  • 5 cups chopped onion (about 3 onions)
  • 1 tablespoon tomato paste
  • 4 cups fat-free, lower-sodium beef broth
  • 1 (11.2-ounce) bottle Guinness Stout
  • 1 tablespoon raisins
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon black pepper
  • 1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
  • 1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
  • 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
  • 2 tablespoons finely chopped fresh flat-leaf parsley

Preparation

  1. 1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.
  2. 2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. 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. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.
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