St. Patty’s Day Irish Stew
Yields: 8 servings 1 unit serving = 1 heaping cup
This cooking process will take up to 2 1/2 hours from start to finish
2 Tbsp. Canola oil, divided
1 Tbsp. Unsalted Butter, divided
1/4 cup White Whole Wheat Flour
2.5 pounds Select Beef Chuck Roast Boneless-trimmed of fat/cut into 1- inch cubes
1 tsp. Kosher Salt, divided
4 cups Sweet Onion, diced (about 2 large)
1 Tbsp. Tomato Paste
4 cups Fat-Free, Low-sodium Beef Broth
11.2 oz. bottle Guinness Draught Beer, or other Dark Belgium Beer
1 Tbsp. Raisins
1 tsp. Caraway Seeds
1/2 tsp. Coarsely Ground Black Pepper
1 1/2 cups (8 oz.) peeled, sliced Carrots, 1/2" thick (sliced both round and diagonal)
1 1/2 cups (8 oz.) peeled, sliced Parsnips, 1/2" thick (sliced both round and diagonal)
1 cup (8 oz.) Turnip, peeled, cubed, 1/2" thick
2 Tbsp. Flat-leaf Parsley, finely chopped
Step 1: Trim and cube the beef. Sprinkle 1/2 tsp. kosher salt over the cubed beef. Add the flour to a shallow flat dish. Dredge the cubed beef in the flour until all coated. Set aside. Heat 1 Tbsp. oil in a large deep pot (Dutch oven is good, but not necessary) over med-high heat. Add half the butter to the oil. When hot, add half of the floured beef; cook 5 minutes, turning to brown all sides. Remove to a bowl with a slotted spoon. Repeat the process, including remaining oil and butter, and beef.
Step 2: Add chopped onion to the same pot. You might need to spray onions with canola oil cooking spray. Cook about 5 minutes or until onion is tender; stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen any browned bits. Return meat to the pot. Stir in remaining 1/2 tsp. salt, raisins, caraway seeds, and pepper. Bring to a boil.
Step 3: Cover pot and reduce heat to med-low to simmer for one hour, stirring occasionally. Uncover after one hour and bring to a boil. Cook for 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover and reduce heat to low. Simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle each individual bowl with parsley.