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.
3 tablespoons canola oil, divided
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
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.
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.
Really delicious, despite the fact that I changed two rather important things about the recipe -- I used a beer other than Guinness and cooked it in a crockpot. Since the crockpot kept all the moisture in (no evaporation like on the stove), I needed to thicken the juices with 1/4 c. cornstarch. We probably enjoyed more gravy as a result. I think only a bay leaf could improve the flavor.
I think next time, I will just buy stew beef, not a roast and save some money as well as prep time.
Delicious. I have made this several times now, and enjoy it more each time. My family loves it and it definitely freezes well. I make it for my adult son, freeze it in individual servings and he can can it after work when he doesn't have time to make his normal grilled chicken. I follow the recipe with the exception of using less salt. The last time I added mushrooms but don't think they added anything so will probably not do so again. I haven't used guiness, as I don't usually have it, but the IPA I have used make this soup delicious. A definite keeper, thanks for sharing.
This was a very solid stew, but I don't think it was quite as good as so many others felt. It seems like it could use some herbs to give it a little more depth, complexity, and flavor, perhaps some thyme or rosemary. That said, it is quite yummy. I used stew beef and roughly halved the recipe. I kept the same cook time, EXCEPT for the 50 minute uncovered part, which I shortened to around 25 minutes, basically covering it back up and adding the veggies when I felt the liquid had reduced down to the consistency I desired, then I cooked it covered for 40 minutes and the veggies were ready. If I do it again, I may simmer it, covered, for an extra 25 minutes before adding the veggies to allow more cooking time for the beef.
Think of creamy and tender beef along with veg. Once spoon full of this soup will nourish your soul. Use no shortcuts just make with love and spent some time. cook for time as instructed. At the end it would be food heaven. This soup deserves the five start six if I can. Fresh french bread with butter and bowl of this soup will take care of any hungry or bored person. My experience with stew is that once you have this you will never go back to other recipe. Eat well and enjoy.
Made to recipe, using 2lb from a brisket instead of chuck roast (brisket on super-sale leading up to Passover weekend), and only variation was to not boil the beef at any time. That meant a bit longer cooking time on simmer, but the results were great. Deeply flavorful, rich & sweet. (don't understand why this recipe ignores CL's "rule" on not boiling stews http://www.cookinglight.com/cooking-101/techniques/cooking-questions-tips-00400000064986/page6.html )