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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Recipe found in Cooking Light March/2010. There isn't one thing we would change...which is rare for us!! Ingredients:
3 tablespoons canola oil, divided |
1/4 cup all-purpose flour |
2 lbs boneless beef chuck roast, cut into 1 inch cubes |
1 teaspoon salt, divided |
5 cups chopped onions |
1 tablespoon tomato paste |
4 cups fat, free less sodium beef stock |
1 (11 1/4 ounce) bottle guinness draught |
1 tablespoon raisins |
1 teaspoon caraway seed |
1/2 teaspoon black pepper |
1 1/2 cups carrots, sliced |
1 1/2 cups parsnips, sliced |
1 cup turnip, cubed |
2 tablespoons flat leaf parsley, chopped fine |
Directions:
1. Heat 1 1/2 tbls oil in a Dutch oven over med high heat.
2. Place flour in a shallow dish, sprinkle beef with 1/2 tsp 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.
5. Repeat procedure with remaining oil and beef.
6. Add onion to pan; cook 5 minutes or until tender, stirring occasionally.
7. Stir in broth and beer, scraping pan to loosen brown bits.
8. Return meat to pan.
9. Stir in remaining 1/2 tsp salt, raisins, caraway seeds and pepper; bring to a boil.
10. Cover and reduce heat, simmer 1 hour, stirring occasionally.
11. Uncover bring back to boil cook 30 more minutes.
12. Add vegetables reduce heat to low and cook 30 minutes (cover pan).
13. Uncover and simmer 10 more minutes.
14. Sprinkle with chopped parsley.
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