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-ounce) bottle Guinness Stout $ 1 tablespoon raisins 1 teaspoon caraway seeds 1/2 teaspoon black pepper 1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces) $ 1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces) 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces) 2 tablespoons finely chopped fresh flat-leaf parsley

1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; 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. 2. 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. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.