This hearty stew is packed with sweet root vegetables and some lean beef for a hearty, but healthy, meal. A pinch of smoked paprika gives all the flavor of bacon without the fat and a touch of butter at the end gives a luscious rich taste to the sauce
- 2 tablespoons all-purpose flour, plus 1 teaspoon
- 1/2 to 3/4 teaspoon smoked paprika
- 1 1/2 pounds top or bottom round roast, cut into 1 1/2-inch chunks
- Kosher salt and freshly ground black pepper
- 4 teaspoons olive oil
- 1 large onion, sliced, about 3 cups
- 4 cloves garlic, coarsely chopped
- 1 (12-ounce) bottle beer, brown ale or dark beer (recommended: Michelob Amber Bock or Newcastle)
- 3 cups low-sodium beef broth
- 1 tablespoon molasses
- Small bunch thyme sprigs
- 1 pound baby red skinned potatoes, halved or quartered if large
- 3 medium carrots, cut into 1-inch pieces (about 8 ounces)
- 2 medium parsnips, cut into 1-inch pieces (about 8 ounces)
- 1 teaspoon unsalted butter, melted
- Chopped fresh parsley leaves, optional
1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
3. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
4. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
5. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve.
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Nutritional analysis per serving
Calories 354; Total Fat 9.5g (Sat Fat 3g, Mono Fat 5g, Poly Fat 1g) ; Protein 31g; Carb 33g; Fiber 5g; Cholesterol 67mg; Sodium 626mg.