This was a great, full-flavored stew perfect for warm weather. Vanessa nailed this one with only minimal assistance from me (I peeled some stuff with our crappy, makeshift peeler). Really rich and full-bodied flavors! I am looking forward to eating these leftovers!
3 tablespoons all-purpose flour
1 ½ tablespoons canola oil
1 pound beef chuck roast, boneless, trimmed
1 teaspoon salt, divided
½ teaspoon black pepper
1 cup beef broth
4 cloves garlic, crushed
1 bottle dark beer
1 bay leaf
3 carrots, peeled and cut diagonally into 1/2-inch-thick slices
9 ounces small turnips, peeled and cut into wedges
1 medium onion, peeled and cut into wedges
¼ cup flat-leaf parsley, chopped
1. Preheat oven to 300°.
2. Place flour in a shallow dish. Heat oil in a Dutch oven over medium-high heat. Sprinkle beef evenly on all sides with 1/2 teaspoon salt and pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add broth and next 3 ingredients (through bay leaf), scraping pan to remove browned bits; bring to a boil. Cover and bake at 300° for 1 1/2 hours. Add carrots; cover and cook 25 minutes. Add remaining 1/2 teaspoon salt, turnips, and onion; cover and cook an additional 1 hour and 5 minutes or until vegetables are tender and beef is fork-tender.
3. Remove beef and vegetables from pan; discard bay leaf. Cover beef mixture; keep warm. Let cooking liquid stand 10 minutes. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain cooking liquid into a medium bowl, stopping before fat layer reaches opening; discard fat. Serve cooking liquid with beef and vegetables. Sprinkle each serving with 1 tablespoon parsley.
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