Beef and Guinness Stew | Dave Joachim

Ingredients

• 3 tbsp canola oil
• ¼ cup all-purpose flour
• 2 lbs boneless chuck roast, trimmed and cut into 1-inch cubes
• 1 tsp salt
• 5 cups chopped onion (about 3 onions)
• 1 tbsp tomato paste
• 4 cups fat-free, lower-sodium beef broth
• 11 oz Guinness Stout (1 bottle)
• 1 tbsp raisins
• 1 tsp caraway seeds
• ½ tsp black pepper
• 1 ½ cups (1⁄2-inch-thick) diagonal slices carrot (about 8 ounces)
• 1 ½ cups (1⁄2-inch-thick) diagonal slices parsnip (about 8 ounces)
• 1 cup (1⁄2-inch) cubed peeled turnip (about 8 ounces)
• 2 tbsp finely chopped fresh flat-leaf parsley