- 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 Pot Roast, excess fat trimmed, cut into 2-inch chunks, or Beef for Stew
- ⅓ cup 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
If you have time, sear the meat
Season meat 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. This step will improve the flavor, but it’s not essential.
Note: If you don’t have a crock pot, add the rest of the ingredients here and simmer on low on the stove top (or in a 325-degree oven) for 2-3 hours until meat is very tender.
If not, start here
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).
Slow Cook
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.
To serve
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.
