COOKING LIGHT STEW RECIPES

Name: Beef andu00A0Guinness Stew
Total time: 3 h 18 min
Yield: 8 servings (1 cup per serving)
Ingredients: 3 tablespoons canola oil, divided; 1/4 cup all-purpose flour (1.1 oz.); 2 pounds boneless chuck roast, trimmed and cut into 1-in. cubes; 1 teaspoon salt, divided; 5 cups chopped onion; 1 tablespoon tomato paste; 4 cups fat-free, lower-sodium beef broth; 1 (11.2-oz.) bottle Guinness Stout; 1 tablespoon raisins; 1 teaspoon caraway seeds; 1/2 teaspoon black pepper; 1 1/2 cups (1/2-in.-thick) diagonal slices carrot; 1 1/2 cups (1/2-in.-thick) diagonal slices parsnip; 1 cup (1/2-in.) cubed peeled turnip; 2 tablespoons finely chopped fresh flat-leaf parsley

BEEF AND GUINNESS STEW RECIPE | COOKING LIGHT

Beef and Guinness Stew Recipe | Cooking Light image

This hearty beef stew is made with lean boneless chuck that’s cooked with carrots, parsnips, and turnips and flavored with dark beer. Simmering it in a Dutch oven for about 2 hours makes the meat and vegetables fork-tender and delicious.

Provided by Cooking Light

Total Time 198 minutes

Yield 8 servings (1 cup per serving)

Number Of Ingredients 15

Ingredients

3 tablespoons canola oil, divided
1/4 cup all-purpose flour (1.1 oz.)
2 pounds boneless chuck roast, trimmed and cut into 1-in. cubes
1 teaspoon salt, divided
5 cups chopped onion
1 tablespoon tomato paste
4 cups fat-free, lower-sodium beef broth
1 (11.2-oz.) bottle Guinness Stout
1 tablespoon raisins
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 1/2 cups (1/2-in.-thick) diagonal slices carrot
1 1/2 cups (1/2-in.-thick) diagonal slices parsnip
1 cup (1/2-in.) cubed peeled turnip
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high. 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. 2. 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, 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.

Nutrition Facts : Calories 387, CarbohydrateContent 19g, FatContent 14g, FiberContent 4g, ProteinContent 43g, SaturatedFatContent 4g, SodiumContent 471mg, SugarContent 6g

FRENCH-STYLE BEEF STEW RECIPE | COOKING LIGHT

French-Style Beef Stew Recipe | Cooking Light image

Classic technique layers flavors for rich, robust broth, and a late veggie add-in preserves texture.

Provided by Anna Theoktisto

Total Time 195 minutes

Yield Serves 8 (serving size: 1 1/2 cups)

Number Of Ingredients 16

Ingredients

1 tablespoon canola oil
2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
2 teaspoons black pepper
1 1/2 teaspoons kosher salt
3 1/2 cups sliced yellow onions (from 2 onions)
1/2 pound carrots (about 4 carrots), peeled and cut into 2-inch pieces
4 large garlic cloves, smashed
1 (28-oz.) can unsalted whole plum tomatoes, undrained
2 cups dry red wine
2 cups lower-sodium beef broth
1 bunch fresh thyme, tied with kitchen twine
2 bay leaves
Cooking spray
1 pound cremini mushrooms, sliced
10 ounces frozen pearl onions (about 1 3/4 cups), thawed
2 tablespoons red wine vinegar

Steps:

Preheat oven to 275°F. Heat oil in a large Dutch oven over high. Sprinkle beef with pepper and salt. Add beef to Dutch oven in batches, and cook, stirring often, until browned on all sides, 8 to 10 minutes. Transfer browned beef to a plate. Set aside. Reduce heat to medium-high. Add sliced onions and carrots to pan. Cook, stirring occasionally and scraping browned bits from bottom of pan, until onions begin to brown, about 10 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add tomatoes; use a wooden spoon to break them into chunks. Stir in wine, broth, thyme, bay leaves, and beef. Bring to a boil. Cover pan. Transfer to oven, and bake at 275°F until beef is tender, about 2 hours. Meanwhile, spray a large nonstick skillet with cooking spray. Add mushrooms in 2 batches; cook over medium-high, stirring often, until browned, about 5 minutes. Stir mushrooms, pearl onions, and vinegar into beef mixture. Cook, uncovered, over medium-low, stirring occasionally, until pearl onions are tender, about 15 minutes. Remove from heat.

Nutrition Facts : Calories 298, CarbohydrateContent 18 g, FatContent 9 g, FiberContent 4 g, ProteinContent 25 g, SaturatedFatContent 3 g, SodiumContent 562 mg, SugarContent 8 g, UnsaturatedFatContent 5 g

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