Beef and Guinness Stew - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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