Beef and Guinness Stew

Ingredients

• 2 tablespoons finely chopped fresh flat-leaf parsley
• 4 cups fat-free, less-sodium beef broth
• 1 teaspoon salt, divided
• ¼ cup all-purpose flour
• 1 ½ cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
• 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
• 1 ½ cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
• + 25 more ingredients
• • 1 ½ cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
  • ½ teaspoon black pepper
  • 1 teaspoon caraway seeds
  • 1 tablespoon raisins
  • 1 (11.2-ounce) bottle Guinness Draught
  • 4 cups fat-free, less-sodium beef broth
  • 5 cups chopped onion (about 3 onions)
  • 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  • 1 tablespoon tomato paste
  • 1 (11.2-ounce) bottle Guinness Draught
  • 1 ½ cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
  • 1 teaspoon caraway seeds
  • 1 tablespoon raisins
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon tomato paste
  • 1 teaspoon salt, divided
  • 5 cups chopped onion (about 3 onions)
  • 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  • 1 tablespoon butter, divided
  • ¼ cup all-purpose flour
  • 1 tablespoon butter, divided
  • 2 tablespoons canola oil, divided
  • ½ teaspoon black pepper
  • 2 tablespoons canola oil, divided
  • 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to pan. 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...

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