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, lower-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-lnch-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

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 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, Pi teaspoons butter, and beef.

Add onion to pan; cook 5 minutes or until tender, stirring occasionaly. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return beef to pan. Stir in remaining 1 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, arid simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vcgctablcs arc tender. Sprinkle with parsley.

Yield 8 servings (serving size about 1 cup). CALORIES 365 FAT g (sat 6.8, mono 8, poly), PROTEIN 25.3g CARS lg; FIBER 3.g: CHOL 62mg, SODIUM 454, CALC 52mg

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