Beef and Guinness Stew

Source: Beef and Guinness Stew Recipe - Cooking Light


Ingredients:
3 tablespoons canola oil, divided
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
5 cups chopped onion (about 3 onions)
1 tablespoon tomato paste
4 cups fat-free, lower-sodium beef broth
1 (11.2-ounce) bottle Guinness Stout
1 tablespoon raisins
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
1 lb of potatoes
2 tablespoons finely chopped fresh flat-leaf parsley

Directions:

1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. 
2. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon 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 tablespoons oil and beef.
3. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. 
4. Stir in tomato paste; cook 1 minute, stirring frequently. 
5. Stir in broth and beer, scraping pan to loosen browned bits. 
6. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. 
7. Cover, reduce heat, and simmer 1 hour, stirring occasionally. 
8. Uncover and bring to a boil. Cook 30 minutes, stirring occasionally. 
9. Add potatoes and simmer for 20 minutes
10. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. 
11. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.

Notes:
I added in potatoes (not in the original recipe) and it was a good call. This had a really great flavor, will make again WITHOUT parsnip, it was too sweet.