Guinness Irish Stew

Celebrating St. Patty's Day a little early...getting together with friends and this is the night that worked.  My friend is in charge of the corned beef...I'm bringing...the STEW!  Good ol' Guinness beef stew.  I'll probably grab a loaf of Irish soda bread to go with it.


* Kid Korner:  add a few drops of green food coloring to milk, whip up some green jello for dessert, or use food coloring in pudding.  yum. :)

• YIELD: 8 servings (serving size: about 1 cup)
• TOTAL: 3 HOURS, 18 MINUTES
• COURSE: Main Dishes, Soups/Stews

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 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 tablespoons finely chopped fresh flat-leaf parsley

Preparation

• 1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. 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.
• 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 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.

Margaret M. Johnson, Cooking Light
MARCH 2010