Beef Carbonnade with Vegetables: Belgian Beef Stew

• 2 tablespoons all-purpose flour, plus 1 teaspoon
• 1/2 to 3/4 teaspoon smoked paprika
• 1 1/2 pounds top or bottom round roast, cut into 1 1/2-inch chunks
• Kosher salt and freshly ground black pepper
• 4 teaspoons olive oil
• 1 large onion, sliced, about 3 cups
• 4 cloves garlic, coarsely chopped
• 1 (12-ounce) bottle beer, brown ale or dark beer (recommended: Michelob Amber Bock or Newcastle)
• 3 cups low-sodium beef broth
• 1 tablespoon molasses
• Small bunch thyme sprigs
• 1 pound baby red skinned potatoes, halved or quartered if large
• 3 medium carrots, cut into 1-inch pieces (about 8 ounces)
• 2 medium parsnips, cut into 1-inch pieces (about 8 ounces)
• 1 teaspoon unsalted butter, melted
• Chopped fresh parsley leaves, optional

1. 1.
2. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks.
3. Season, to taste, with salt and pepper.
4. Toss well to coat evenly.
5. Heat a Dutch oven over medium heat, and add the oil.
6. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch.
7. Transfer the beef with a slotted spoon to a plate.
8. 3.
9. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn.
10. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon.
11. Stir in the broth, molasses and thyme.
12. 4.
13. Return the beef and any accumulated juices to the pot.
14. Cover and reduce the heat to medium-low.
15. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours.
16. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
17. 5.
18. Stir together the remaining 1 teaspoon flour and melted butter to make a paste.
19. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes.
20. Remove from heat.
21. Discard the thyme sprigs and season, to taste, with salt and pepper.
22. If desired, sprinkle with parsley.
23. Transfer stew to a serving bowl and serve.
24. Nutritional analysis per serving
25. Calories 354; Total Fat 9.5g (Sat Fat 3g, Mono Fat 5g, Poly Fat 1g) ; Protein 31g; Carb 33g; Fiber 5g; Cholesterol 67mg; Sodium 626mg.

flour, paprika, kosher salt, olive oil, onion, garlic, brown ale, lowsodium beef broth, molasses, thyme, potatoes, carrots, parsnips, unsalted butter, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/beef-carbonnade-with-vegetables-belgian-beef-stew-recipe.html (may not work)