3 Tablespoons all-purpose flour
1 1/2 Tablespoons canola oil
1 pound boneless chuck roast, trimmed and cubed
1 teaspoon salt, divided
1/2 teaspoon black pepper
1 cup fat-free reduced-sodium beef broth
4 cloves garlic, crushed
1 (12 ounce) dark beer
1 bay leaf
3 carrots, peeled and cut diagonally into 1/2-inch slices
9 ounces small turnips, peeled and cut into wedges
1 medium onion, peeled and cut into wedges
1/4 cup fresh flat-leaf parsley
Preheat oven to 300ºF.
Place flour in 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, beer, garlic, and bay leaf, scraping pan to loosen browned bits; bring to a boil.
Cover and bake 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.
Remove beef and vegetables from the pan; discard the bay leaf.
Cover beef and vegetables; keep warm.
Let cooking liquid stand 10 minutes.
Place a large 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 the bag.
Drain cooking liquid into a medium bowl, stopping before the fat layer reaches the opening; discard the fat.
Serve cooking liquid with beef and vegetables.
Sprinkle each serving with 1 Tablespoon parsley.
Calories – 383
Carbs – 21
Fiber – 3.6