If you’re enough lucky to be Irish, you’re lucky enough! ~ Irish Saying.
And luckily, everyone is Irish on St. Patrick’s Day! To celebrate the month of St. Patrick, all of our recipes this month will feature our favorite Irish export.
Serves 8
Ingredients:
- 2 tablespoons canola oil, divided
- 1 tablespoon butter, divided
- 1/4 cup all-purpose flour
- 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
- 1 teaspoon salt, divided
- 5 cups chopped onion (about 3 onions)
- 1 tablespoon tomato paste
- 4 cups fat-free, less-sodium beef broth
- 1 (11.2-ounce) bottle Guinness Draught
- 1 tablespoon raisins
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
- 1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
- 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
- 2 tablespoons finely chopped fresh flat-leaf parsley
Directions:
- 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 spoon.
- Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, 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.
