Difficulty: Easy - for beginners
3 Tablespoons Canola Oil, 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, lower-sodium beef broth
1 (11.2 oz) bottle Guinness Stout
1 teaspoon caraway seeds
1/2 teaspoon black pepper
3 cups sliced carrot
1 cup cubed peeled turnip
2 Tablespoons finely chopped parsley
Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan with 1 1/2 Tablespoons oil; 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 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. Put everything in the slow cooker.