Rating: 5 stars
87 Ratings
  • 5 star values: 76
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0

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.

Margaret M. Johnson
Recipe by Cooking Light March 2010

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Read the full recipe after the video.

Recipe Summary test

total:
3 hrs 18 mins
Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

365 calories; fat 19.4g; saturated fat 5.7g; mono fat 9.6g; poly fat 1.7g; protein 25.3g; carbohydrates 18.8g; fiber 3.6g; cholesterol 62mg; iron 2.6mg; sodium 454mg; calcium 52mg.
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