Guinness Beef Stew

See, my problem is that I'm not the one who cooks. My husband is. How can I be on a food blog if I don't cook? Except, I love to eat... so there you go.

Well last night Noah made Beef and Guinness Stew which is a recipe featured in this month's issue of Cooking Light.

This is where I cut and paste and give credit where it's due

Ingredients

• 2 tablespoons canola oil, divided
• 1 tablespoon butter, 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, less-sodium beef broth
• 1 (11.2-ounce) bottle Guinness Draught
• 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 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to pan. 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 tablespoon oil, 1 1/2 teaspoons butter, 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.

Nutritional Information

Calories:

365

Fat:

19.4g (sat 6.8g,mono 8.6g,poly 1.7g)

Protein:

25.3g

Carbohydrate:

18.8g

Fiber:

3.6g

Cholesterol:

62mg

Iron:

2.6mg

Sodium:

454mg

Calcium:

52mg

Margaret M. Johnson, Cooking Light, MARCH 2010



Ok - so this was so delicious. I know like half of you are vegetarians, but for those who aren't - OMG - the meat is so tender and the veggies delicious. It was a little labor intensive (or so Noah told me) but in my opinion, well worth it!