Beef and Guinness Stew

Ingredients

• 0.5 teaspoon pepper black
• 3 tablespoons canola oil divided
• 1 teaspoon caraway seeds 
• 8 ounces diagonal carrot ()
• 2 pounds chuck roast boneless trimmed cut into 1-inch cubes
• 0.3 cup flour all-purpose
• 2 tablespoons flat-leaf parsley fresh finely chopped
• 11.2 ounce guinness stout 
• 4 cups lower-sodium beef broth fat-free
• 5 cups onion chopped ( 3 onions)
• 8 ounces diagonal parsnip ()
• 1 tablespoon raisins 
• 1 teaspoon salt divided
• 1 tablespoon tomato paste 
• 1 cup turnip cubed peeled () ( 8 ounces)

Equipment

• frying pan
• slotted spoon
• dutch oven

Directions

1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat.
2. Place flour in a shallow dish.
3. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour.
4. Add half of beef to pan; cook 5 minutes, turning to brown on all sides.
5. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.
6. 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.
7. 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.
8. Sprinkle with parsley.