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.
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.
tir 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.
Beef and Guinness Stew
Amount Per Serving
Calories 365Calories from Fat 171
% Daily Value*
Total Fat 19g29%
Total Carbohydrates 19g6%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.