Slow Cooker Beef Stew With Maple and Stout

Name: Slow Cooker Beef Stew With Maple and Stout
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Ingredients: 3 large carrots, peeled and cut into 1½-inch chunks; 2 large parsnips or sweet potato, peeled and cut into 1½-inch chunks; 2 large russet potatoes, peeled and cut into 1½-inch chunks; 3 thyme sprigs; 2 rosemary sprigs; 3 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

3 steps

Prep:30minCook:10h

This super-simple beef stew features spoon-tender chunks of beef and a sauce that gets a deep, dark flavor from stout beer and maple syrup.

Updated at: Thu, 17 Aug 2023 00:04:28 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories492.6 kcal (25%)

Total Fat27.6 g (39%)

Carbs28.8 g (11%)

Sugars11.4 g (13%)

Protein30.3 g (61%)

Sodium224.2 mg (11%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3carrots

large, peeled and cut into 1 1/2-inch chunks

2parsnips

large, or sweet potato, peeled and cut into 1 1/2-inch chunks

2russet potatoes

large, peeled and cut into 1 1/2-inch chunks

3 sprigsthyme

2 sprigsrosemary

3 poundschuck roast

excess fat trimmed, cut into 2-inch chunks

1 teaspoononion powder

1 teaspoongarlic powder

3 teaspoonsbalsamic vinegar

preferably aged

kosher salt

black pepper

Instructions

Step 1

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

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.

Step 3

TIP: If you have extra time, brown the meat before you start cooking for a richer, more complex flavor: Season it with salt, then work in two batches, searing the meat in 2 tablespoons vegetable oil over high heat. Transfer the meat to the slow cooker, and add a few spoonfuls of water or broth to the pan, and scrape up the browned bits. Add those to the slow cooker, too.