Beef and Guinness Stew

(Courtesy of Cooking Light)

Ingredients:
2 Tbsp. canola oil, divided
1 Tbsp. 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 onions (about 3 onions)
1 Tbsp. tomato paste
4 c. fat-free, less-sodium beef broth
1 bottle (11.2 oz.) Guinness Draught
1 Tbsp. raisins
1 tsp. caraway seeds
1/2 tsp. black pepper
1 1/2 c. (1/2 inch thick) diagonal slices carrot (about 8 oz.)
1 1/2 c. (1/2 inch thick) diagonal slices parsnip (about 8 oz.)
1 c. (1/2 inch) cubed peeled turnip (about 8 oz.)
2 Tbsp. finely chopped fresh flat-leaf parsley

Directions:
Heat 1 Tbsp. 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 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 from pan with a slotted spoon.  Repeat procedure with remaining 1 Tbsp. oil, 1 1/2 tsp. butter and beef.

Add onions 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.