So this is a marathon stew. I'm talking hours. But the end result is delicious.
- 2 lb boneless chuck roast, trimmed and cut into 1’’ cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup flour
- 3 Tablespoons canola oil
- 5 cups chopped onion (about 2 large onions), large cubes
- 1 Tablespoon tomato paste
- 4 cups beef broth
- 1 (11.2 oz0 bottle Guinness Stout
- 1 Tablespoon raisins
- 1 teaspoon caraway seeds
- 1-1/2 cups carrots, 1/2’’ cubes
- 1-1/2 cups parsnips, 1/2’’ cubes
- 1 cup turnips, 1/2’’ cubes
- 2 Tablespoons flat-leaf parsley, minced
Using half the salt and pepper, season the meat then dredge in the flour.
In a Dutch oven, heat half the oil over medium-high heat.
Add half the beef and cook for 5 minutes until all sides are browned.
Remove beef and set aside.
Add remaining oil and brown the rest of the meat. Set aside when done.
Add onion to the pan and cook for 5 minutes, stirring occasionally.
Stir in tomato paste and cook for 1 minute, stirring frequently.
Add the broth and beer, making sure to loosen the browned bits at the bottom of the pan.
Return beef to the pan and add the remaining salt, pepper, raisins, and caraway seeds. Bring to boil then cover, reduce heat, and simmer for an hour, stirring occasionally.
Uncover and bring to a boil. Cook for another 50 minutes, stirring occasionally.
Add carrots, turnips, and parsnips. Then cover, reduce heat, and simmer for 30 minutes, stirring occasionally.
Uncover and bring to boil for 10 minutes or until vegetables are tender.
You’re ready to serve. If desired, garnish with parsley.