I made this recipe from the current (March 2010) Cooking Light magazine last night. It was good, but I got a little much oil in when I was going to cook the onions, so it was a tish oily. The raisins add a touch of sweetness, I think, but it is a bit of a surprise when you come across one in your stew. I didn't cook it as long as they recommend (and didn't boil the meat at all - doesn't that make it tough/dry?) and it was still great. I like my vegetables not completely mush, so didn't boil the last 10 minutes either. Still, allow for the afternoon to make this, then just turn it down to low and let it simmer 'til you want it.
Also, I'd bet you could saute the beef, then throw it all in the slowcooker & leave it cooking low & slow for a long time. If you try that, let us know how it turns out.
Also, who'd'a thunk my girls would go nuts for raw parsnips! I gave 'em a taste so they could see what it was like & they begged for a bowlful. *shrug* Go, nonstandard veggies! :)
Beef and Guinness Stew
2 Tbl. canola oil, divided
1 Tbl. butter, divided
1/4 c. all-purpose flour
2 lbs. boneless chuck roast, trimmed and cut into 1-inch cubes
1 tsp. salt, divided
5 c. chopped onion (about 3 onions) [I did 2 small-med ones & it was less than 5 c., but fine.]
1 Tbl. tomato paste [Thought I had some in freezer, but couldn't find. Squeezed in a little ketchup instead.]
4 c. fat-free, less-sodium beef broth [For me - 4 c. hot water & ~4 tsp. beef Better-Than Bouillon - it's great stuff!]
1 (11.2 oz) bottle Guinness Draft
1 Tbl. raisins
1 tsp. caraway seeds
1/2 tsp. black pepper
1 1/2 c. (1/2" thick) diagonal slices carrot (about 8 oz.) [about 4 good-sized carrots]
1 1/2 c. (1/2" thick) diagonal slices parsnips (about 8 oz.) [1-2 parsnips, discovered my girls love raw parsnip, so I had less for stew!]
1 c. (1/2") cubed, peeled turnip (about 8 oz.) [1 medium]
2 Tbl. finely chopped fresh flat-leaf parsley [Oh, guess I forgot this one.]
1. Heat 1 Tbl. oil in a Dutch oven over medium-high heat. Add 1 1/2 tsp. butter to pan. Place flour in a shallow dish. Sprinkle beef w. 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 from pan with a slotted spoon. Repeat procedure with remaining 1 Tbl. oil, 1 1/2 tsp. butter, 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, sraping 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.
3. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. [I skipped this boiling step for time & because I thought it would make the meat tough.] Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minute or until vegetables are tender. [Again, I didn't boil mine as I don't like veg that are completely mushy.] Sprinkle with parsley. Yield: 8 servings (about 1 c.)
Calories: 365; Fat: 19.4 g (sat 6.8g, mono 8.6g, poly 1.7g); Protein: 25.3g; Carb 18.8 g; fiber 3.6 g.; Chol 62 mg; Iron 2.6 mg; Sodium 454 mg; Calc 52 mg
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