READ MORE: Jackie Kennedy disliked the Irish and cooking Irish stew



Warming, succulent, comforting and nutritious loved by Irish across the globe, our favorite recipe for Irish stew.



Yield: 8 servings

Serving size: about 1 cup



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



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Read more:



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Guinness and Baileys Irish cupcakes recipe

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Preparation:



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

2. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour.

3. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon.

4. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.

5. Add onion to pan; cook 5 minutes or until tender, stirring occasionally.

6. Stir in tomato paste; cook 1 minute, stirring frequently.

7. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan.

8. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil.

9. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

10. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip.

11. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally.

12. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.



Nutritional information:



Calories: 365

Fat: 19.4g (sat 6.8g, mono 8.6g, poly 1.7g)

Protein: 25.3g

Carbohydrate: 18.8g

Fiber: 3.6g

Cholesterol: 62mg

Iron: 2.6mg

Sodium: 454mg

Calcium: 52mg