Slow-Cooker Beef Stew

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Slow-Cooker Beef Stew

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. The recipe calls for carrots, parsnips and potatoes, but feel free to swap in similar quantities of other root vegetables, like turnips and rutabaga, cut into large pieces. But do make sure to avoid precut stew meat from the grocery store, which is often unreliable and cut too small. A chuck roast that you cut yourself is a far better option. You can also make this on the stovetop or in the oven: Season the meat with salt, then sear it in 2 tablespoons vegetable oil over high heat in a Dutch oven. Add the rest of the ingredients, stir to combine, cover and simmer on low (or in a 325-degree oven) for 2 to 3 hours until the meat is very tender and move on to step 2.

Rating

Ingredients

  • 3large carrots, peeled and cut into 1 1/2-inch chunks
  • 2large parsnips, peeled and cut into 1 1/2-inch chunks
  • 2large russet potatoes, peeled and cut into 1 1/2-inch chunks
  • 3thyme sprigs (or 1 teaspoon dried)
  • 2rosemary sprigs (or 1 teaspoon dried)
  • 3 to 3 1/2pounds chuck roast, excess fat trimmed, cut into 2-inch chunks
  • 1/3cup stout beer, or beef broth
  • 1/3cup maple syrup
  • 4garlic cloves, chopped
  • 1teaspoon onion powder
  • 1teaspoon garlic powder
  • 3teaspoons balsamic vinegar, preferably aged
  • Kosher salt and black pepper
Set base servings to enable scaling:

Directions

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.

Notes

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.

Nutrition

Info
Trans Fat: 0 gramsFat: 10 gramsCalories: 405Saturated Fat: 4 gramsUnsaturated Fat: 6 gramsSodium: 866 milligramsSugar: 12 gramsFiber: 5 gramsCarbohydrate: 38 gramsProtein: 42 grams
Beef Slow Cooker

Source: https://cooking.nytimes.com/recipes/1019691-slow-cooker-beef-stew