Categories: Soup

Ingredients

• 3 tbsp. canola oil, divided
• 1/4 cup all-purpose flour
• 2 lbs. boneless chuck roast, trimmed and cut into 1-inch cubes
• 1 tsp salt, divided
• 5 cups chopped onion (about 3 onions)
• 1 tbsp. tomato paste
• 4 cups beef broth
• 11.2 oz. bottle Guinness stout
• 1 tbsp. raisins
• 1 tsp caraway seeds
• 1/2 tsp black pepper
• 1 1/2 cups diagonal slices carrot
• 1 1/2 cups diagonal slices parsnip
• 1 cup cubed peeled turnip
• 2 tbsp. chopped fresh parsley

Directions

1. Heat 1 1/2 tbsp. oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 tsp salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove 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 tbsp. oil and beef.

2. 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 tsp 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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