Irish Beef & Guinness Stew

Active Time
33 minutes

Total Time
2 Hours 35 minutes

Yield
4-6 minutes

INGREDIENTS

  • 1 lb. boneless angus beef, trimmed & cut into 1-in. cubes*

  • 2½ cups chopped onion*

  • ¾ cups (½-in.-thick) diagonal slices carrot*

  • ¾ cups (½-in.-thick) diagonal slices parsnip*

  • ½ cup (½-in.) cubed peeled turnip*

  • 1 (11.2-oz.) bottle Guinness Stout*

  • 1½ tablespoons canola oil

  • ¼ cup all-purpose flour

  • ½ teaspoon salt, divided

  • ½ tablespoon tomato paste

  • 2 cups fat-free, lower-sodium beef broth

  • ½ tablespoon raisins

  • ½ teaspoon caraway seeds

  • ¼ teaspoon black pepper

  • 2 tablespoons finely chopped fresh flat-leaf parsley

* Ingredients included in 1836 Butchers St. Pattie’s Day kits

INSTRUCTIONS

  1. Heat oil in a Dutch oven over medium-high. Place flour in a shallow dish. Sprinkle beef with ¼ teaspoon salt; dredge beef in flour. Add beef to pan; cook until brown on all sides. Remove beef from pan with a slotted spoon and set aside.

  2. Add onion to pan; cook approx. 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 ¼ teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer approx. 40 minutes, stirring occasionally.

  3. Uncover and bring to a boil. Cook approx. 30 minutes, stirring occasionally.

  4. Add carrots, parsnips, and turnips. Cover, reduce heat to low, and simmer approx. 20 minutes, stirring occasionally.

  5. Uncover and bring to a boil; cook until vegetables are tender. Sprinkle with parsley.