It’s officially stew weather here in NJ – chilly and rainy. This is just the type of thing to make for days like today; it’s thick and the Guinness gives it a really nice, sweet flavor. It takes several hours so it’s not usually a weeknight meal for us, but it does reheat well.
And, the smell while this is cooking is to die for. I might make this more often just to have my house smell this good. Seriously.
Beef and Guinness Stew
(adapted from Cooking Light, March 2010 issue)
2 tablespoons olive oil
1 tablespoon butter
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
1 1/2 large onions, chopped
1 tablespoon tomato paste
4 cups beef broth
1 can or bottle of Guinness
2 tablespoons raisins
1 teaspoon caraway seeds
1/2 teaspoon black pepper
5 medium carrots, coin sliced
1 medium parsnip, coin sliced
1 medium turnip, peeled and chopped
2 tablespoons finely chopped fresh flat-leaf parsley
In a Dutch oven, heat olive oil over medium-high heat. Add butter to pan. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add beef to pan and cook 5 minutes, turning to brown on all sides.
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.
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