This slow-cooker beef stew brings together tender chunks of beef and a rich, flavorful sauce enhanced by stout beer and maple syrup. The earthy sweetness of root vegetables like carrots, parsnips, and potatoes perfectly complements the deep flavors of the stew.

By slow-cooking all the ingredients together, the beef becomes melt-in-your-mouth tender, while the vegetables absorb the savory goodness of the broth. The addition of balsamic vinegar and fresh herbs elevates the dish, giving it a well-rounded depth.

Whether you’re looking for a comforting dinner or a meal to serve a crowd, this stew is a guaranteed crowd-pleaser. With minimal prep and the slow cooker doing all the work, it’s an effortless yet indulgent meal to enjoy on any occasion.

Slow-Cooker Beef Stew Ingredients

The heart of this slow-cooker beef stew is tender chuck roast, providing a rich, hearty base that absorbs the deep flavors of the broth. Carrots and parsnips add earthy sweetness, while russet potatoes bring a creamy, comforting texture to each bite.

Stout beer delivers a robust, malty depth that pairs perfectly with the maple syrup’s subtle sweetness, creating a beautifully balanced sauce. Fresh garlic and herbs, like rosemary and thyme, infuse the stew with aromatic warmth, while balsamic vinegar adds a tangy finish, brightening the rich flavors.

Recipe Tips

Don’t Skip Browning the Meat
Browning the beef before adding it to the slow cooker can elevate the flavor of your stew. Searing the meat creates a rich, caramelized crust, adding depth to the dish. If you have time, take an extra step to brown the beef in batches, scraping up any flavorful bits from the pan. These bits are full of umami and should be added to the slow cooker for maximum flavor.
Cut Vegetables Evenly
Uniformly cut vegetables ensure even cooking in the slow cooker. This is particularly important with root vegetables like carrots, parsnips, and potatoes. If they are cut too small or unevenly, some pieces may become mushy while others remain undercooked. Aim for roughly 1½-inch chunks for consistency, ensuring the vegetables cook at the same rate as the beef.
Allow the Stew to Rest
For the best results, let the stew sit for 10 to 15 minutes after cooking. This allows the flavors to meld together and lets the sauce thicken slightly. If you have the time, prepare the stew a day ahead and let it rest overnight. The next day, the flavors will be even richer, making it an ideal make-ahead meal.

What to Serve with Slow-Cooker Beef Stew

Crusty Bread
A thick slice of warm, crusty bread is the perfect accompaniment to this hearty stew. Use it to soak up the rich sauce and enjoy the comforting textures of the stew in each bite. A sourdough or French baguette will add an extra layer of flavor and crunch that complements the stew’s tenderness.
Buttery Mashed Potatoes
While the stew already includes potatoes, serving it alongside a creamy serving of mashed potatoes can offer an extra comforting touch. The buttery potatoes provide a smooth contrast to the rich, savory stew, creating a well-rounded and indulgent meal.
Green Beans Almondine
To add a fresh, vibrant element to the dish, serve your beef stew with a side of green beans almondine. The crunchy almonds and slight citrus note from lemon perfectly balance the richness of the beef stew, providing a refreshing contrast that lightens the meal.

FAQ

Can I use a different cut of beef?
While chuck roast is ideal for this stew because it becomes tender after slow cooking, other cuts like brisket or round can work as alternatives. Just ensure the meat is well-marbled to maintain tenderness.
Can I freeze leftover stew?
Yes! This stew freezes beautifully. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. Reheat on the stovetop or in the microwave for a quick meal.
Is there a substitute for stout beer?
If you prefer not to use stout beer, beef broth works as a great substitute. However, the stout adds a distinctive depth of flavor, so if you want to mimic that, you can also use a dark ale or even a splash of red wine.
How do I make the stew spicier?
To add some heat to the stew, consider incorporating a small amount of crushed red pepper flakes or diced jalapeños when you add the garlic and herbs. Adjust to your spice tolerance for a customized kick.

Slow-Cooker Beef Stew

This hearty beef stew combines tender chunks of beef with a rich, flavorful sauce, accentuated by the deep, complex notes of stout beer and the sweetness of maple syrup. While the recipe calls for carrots, parsnips, and potatoes, feel free to substitute other root vegetables such as turnips or rutabaga, provided they are cut into large pieces. Avoid using precut stew meat from the store, as it is often unreliable and may result in uneven pieces.

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Prep Time 15

Cook Time 6 45

Total Time 7

Course Main Course

Cuisine American

Servings 6 People

Ingredients

3 to 3½ pounds chuck roast trimmed of excess fat and cut into 2-inch chunks
2 large parsnips peeled and cut into 1½-inch pieces
3 large carrots peeled and cut into 1½-inch chunks
2 large russet potatoes peeled and cut into 1½-inch pieces
4 garlic cloves finely chopped
3 teaspoons balsamic vinegar aged, if possible
1 teaspoon garlic powder
1 teaspoon onion powder
⅓ cup stout beer or beef broth, if preferred
⅓ cup maple syrup
2 rosemary sprigs or 1 teaspoon dried rosemary
3 thyme sprigs or 1 teaspoon dried thyme
Kosher salt to taste
Black pepper to taste

Instructions

Prepare the Ingredients
In a 5- to 8-quart slow cooker, combine the carrots, parsnips, potatoes, garlic, herbs, beef, beer, maple syrup, garlic powder, onion powder, and one teaspoon of balsamic vinegar. Season generously with salt and pepper. Stir the ingredients together to ensure they are well-mixed, and feel free to use your hands for better distribution.
Cook the Stew
Cover the slow cooker and set it to cook on low for 10 to 12 hours. Stir the stew once if possible during the cooking process to promote even cooking of the beef and vegetables. If stirring is not feasible, the dish will still turn out fine.
Finish and Serve
Once the cooking time has passed, remove and discard the herb sprigs. Stir in the remaining balsamic vinegar and taste the stew. Adjust the seasoning by adding more salt and pepper if necessary. Serve the stew in shallow bowls, ensuring that each serving includes both the meat and vegetables, with plenty of sauce to complement the dish

Notes

For enhanced flavor, take the extra step of browning the meat before placing it in the slow cooker. Season the beef with salt, and brown it in batches over high heat using vegetable oil. Once browned, transfer the meat to the slow cooker and deglaze the pan with a bit of water or broth, scraping up the browned bits. Add these flavorful remnants to the slow cooker for an extra boost in taste.

Keyword Slow-Cooker Beef Stew

Slow-Cooker Beef Stew