Cook Time: 3hr 18 min.
Total Fat: 19.4g
Sat. Fat: 5.7g
Dietary Fiber: 3.6g
3 tbsp canola oil, divided
1/4 cup all-purpose flour
2lbs boneless chuck roast, trimmed and cut into 1-inch cubes
1tsp salt, divided
5 cups chopped onion (about 3 onions)
1 tbsp tomato paste
4 cups fat-free, low-sodium beef broth
1 (11.2-ounce) bottle Guinness Stout
1 tbsp raisins
1 tsp caraway seeds
1/2 tsp 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 tbsp finely chopped fresh flat-leaf parsley
1. Heat 1 1/2 tbsp oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 tsp 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 tbsp oil and beef.
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 tsp 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.