3poundsbeef chuck roast or bottom round roast, cut into 1½ inch cubes
1½teaspoonskosher saltplus more to taste
1/4cupunbleached all-purpose flour
2mediumyellow onions chopped (about 4 cups)
11ouncesIrish stout beerlike Killian's or Guinness
3carrotspeeled and chopped
2parsnipspeeled and chopped
2mediumturnipspeeled and chopped
1/2teaspoonfreshly ground black pepper
2tablespoonsminced parsleyfor garnish
Toss the cubed beef chuck roast with kosher salt. Add in the flour and toss until the beef is lightly coated.
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.Working in batches of 3, sear ⅓ of the beef until a deep golden crust forms on all sides. Remove and repeat, adding 1 tablespoon of oil and ⅓ beef for two more batches.Transfer the browned beef to a clean bowl as you go and set off to the side.
Add the chopped onion into the Dutch oven and cook for 5-8 minutes until just soft and translucent.
Stir in the tomato paste and caraway seeds, cook for 1 minute.
Pour in the beer and use a wooden spatula to scrape up the browned bits on the bottom of the pot.
Next add the beef back into the pot. Add the raisins and pour in the beef broth. Stir, cover and bring to a boil. Then reduce the heat and simmer (covered) for 50 minutes.
After the first 50 minutes: stir, leave the lid askew and continue simmering for an additional 45 minutes.
Next add in the carrots, parsnips and turnips. Stir and cook with the lid askew for 30 to 40 minutes or until the vegetables are fork tender.
Taste and season with more salt if needed and 1/2 teaspoon freshly ground black pepper
Serve ladled into bowls with a sprinkle of parsley.