Slow Cooker Beef Stew With Maple and Stout

Name: Slow Cooker Beef Stew With Maple and Stout
Total time: 10 min
Ingredients: 3 large carrots, peeled and cut into 1 1/2-inch chunks; 2 large parsnips, peeled and cut into 1 1/2-inch chunks; 2 large russet potatoes, peeled and cut into 1 1/2-inch chunks; 3 thyme sprigs; 2 rosemary sprigs; 3 to 3 1/2 pounds chuck roast, excess fat trimmed, cut into 2-inch chunks; 1/3 cup stout beer; 1/3 cup maple syrup, preferably dark; 4 garlic cloves, chopped; 1 teaspoon onion powder; 1 teaspoon garlic powder; 3 teaspoons balsamic vinegar, preferably aged; Kosher salt and black pepper

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Total: 10 hours

Servings: 8

Author : Sarah DiGregorio

balsamic vinegar chuck roast cloves

Slow Cooker Beef Stew With Maple and Stout

Instructions

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Step 1

Combine the carrots, parsnips, potatoes, herbs, beef, beer, maple syrup, garlic, onion and garlic powders and 1 teaspoon vinegar in a 5- to 8-quart slow cooker. Season with 2 teaspoons salt and a generous amount of pepper. Mix well to combine (feel free to use your hands). Cook on low until the meat and vegetables are very tender, 10 to 12 hours, stirring the stew once if possible; this helps the beef and vegetables cook more evenly, but if it’s not possible, it will be fine.

Step 2

Remove and discard the herb sprigs. Stir in the remaining 2 teaspoons vinegar. Taste and add more salt and pepper if you like. Serve in shallow bowls with the meat, vegetables and some sauce.

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