Updated: Friday, 31 Aug 2012, 2:32 PM EDT
Published : Wednesday, 06 Jun 2012, 7:37 AM EDT
Recipe from Chef Ken Hall.
3 tbls canola oil, divided
1/4 cup all-purpose flour
2 lb boneless chuck roast, trimmed and cut into 1-inch cubes
1 tsp salt, divided
5 cups chopped onion (about 3 onions)
1/2 lb bacon, chopped
1 tbls tomato paste
4 cups fat-free, lower-sodium beef broth
1 (11.2-ounce) bottle Guinness Stout
1 tsp caraway seeds
1 tbls fresh rosemary, chopped
1/2 tsp black pepper
1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
2 tbls finely chopped fresh flat-leaf parsley
Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. 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 1/2 tablespoons oil and beef. Add bacon to pan and cook until it starts to crisp, drain half the grease and 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 teaspoon salt, caraway seeds, rosemary 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 carrots and cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes. Make potato pancakes and serve over or on the side.
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