Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours 45 minutes
Total Time 7 hours
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Prepare the Ingredients
  2. 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.
  3. Cook the Stew
  4. 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.
  5. Finish and Serve
  6. 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.