Although Jackie Kennedy might not like it here’s our favorite Irish stew recipe

Superb beef and Guinness stew recipe beloved by Irish around the world

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Although Jackie Kennedy might not like it here’s our favorite Irish stew recipe

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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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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

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