Slow Cooker Beef Stew With Maple and Stout
- 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 ½ pounds chuck roast, excess fat trimmed, cut into 2-inch chunks
- ⅓ cups stout beer
- ⅓ 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
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (8 servings)
407 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 42 grams protein; 117 milligrams cholesterol; 866 milligrams sodium
- 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.
- 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.
- 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.