Lunch: Beef and Guinness Stew

This hearty stew, layered with complex flavors from caraway seeds, sweet raisins, and full-bodied Guinness Draught pays homage to the best of Irish cooking and earned our test kitchen's highest rating. Food Editor, Ann Taylor Pittman, promises "This meaty

Ingredients

3 tbsp. canola oit
1/4 c. all-purpose flour
2 lb. boneless chuck roast
1 tsp. salt
5 c. chopped onion
1 tbsp. tomato paste
4 c. fat-free lower-sodium beef broth
1 bottle Guinness Stout
1 tbsp. raisins
1 tsp. caraway seeds
1/2 tsp. Black pepper
1 1/2 slice diagonal slices carrot
1 1/2 slice diagonal slices parsnip
1 c. cubed peeled turnip
2 tbsp. finely chopped fresh flat-leaf parsley

Instructions

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. 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.