Beef and Guinness Stew

Makes 8 servings

3 large onions
1 ½ cup carrots
1 ½ cup parsnips
1 cup turnips
2 Tbsp. flat leaf parsley
2 pounds boneless chuck roast
3 Tbsp. canola oil, divided
¼ cup flour
½ tsp. salt
1 Tbsp. tomato paste
4 cups fat-free, lower-sodium beef broth
1 (11.2 oz.) bottle Guinness stout
½ tsp. salt
1 Tbsp. raisins
1 tsp. caraway seeds
½ tsp. black pepper

1. Wash, peel, and slice vegetables. Finely chop parsley. Set ingredients aside.
2. Cut chuck roast into 1 inch cubes. Heat half of oil in large stockpot over medium-high heat. Place flour in shallow dish. Sprinkle beef with half teaspoon of salt, then dredge beef in flour. Add half of beef to pot; cook 5 minutes, turn to brownon all sides. Remove from pan and repeat step with remaining beef and oil. Set all beef aside in a clean bowl.
3. Add onion to pan and cook 5 minutes or until tender. Stir in tomato paste, cook for one minute. Stir in broth and beer.
4. Return meat to pan. Stir in remaining salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 2 hours while stirring occasionally. Add carrot, parsnip and turnip, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender.

Nutrition Analysis per serving: 343 calories, 12g fat, 33g protein, 23g carbohydrate, 4g fiber, 631mg sodium

500 Club Portion Plate
Nutrition Bites Weekly newsletter
Back to Top