600 minutes
A comforting and flavorful stew made with tender beef, root vegetables, and aromatic herbs, slow-cooked to perfection.
Large Carrots, peeled and cut into 1.5-inch chunks
each
Large Parsnips, peeled and cut into 1.5-inch chunks
each
Large Russet Potatoes, peeled and cut into 1.5-inch chunks
each
each
each
Chuck Roast, excess fat trimmed, cut into 2-inch chunks
0 lb
Stout Beer
cups
cups
Garlic Clove, chopped
each
teaspoons
teaspoons
Balsamic vinegar, preferably aged
teaspoons
teaspoons
to taste
1. Prepare Ingredients
Gather all your ingredients and prepare them as listed.
2. Combine Vegetables and Herbs
In a 5- to 8-quart slow cooker, combine the carrots, parsnips, and potatoes, creating a hearty base for your stew. Add the thyme and rosemary.
3. Add Beef and Seasonings
Add the chunks of chuck roast to the slow cooker. Pour in the stout beer or beef broth, followed by the maple syrup. Sprinkle the chopped garlic, onion powder, and garlic powder over the mixture. Season with 2 teaspoons of kosher salt and a dash of black pepper.
4. Slow Cook
Set your slow cooker to low and cook for 10 to 12 hours until the meat and vegetables are very tender and easily pierced with a fork.
5. Finish and Serve
Stir in the remaining 2 teaspoons of balsamic vinegar. Taste the stew and adjust the seasoning if necessary. Serve the stew in shallow bowls, ensuring each bowl has a generous portion of meat, vegetables, and sauce.
Focus on beef, red wine, mushrooms, pearl onions, and garnish with fresh parsley for a French classic.
Replace beef with chicken, use chicken stock and red wine, and include mushrooms, pearl onions, and lardons.
Add curry elements, use a combination of stock and coconut milk, with potatoes and carrots.
Utilize lamb and dark beer in the braising liquid and add barley for a traditional variant.
Incorporate Hungarian paprika, bell peppers, and serve with sour cream and fresh dill.
Beef chuck is ideal for slow-cooking due to its marbling and connective tissue, which break down to create a tender, flavorful stew. Consider upgrading to a higher-grade beef, like USDA Choice or Prime, for an even richer taste.
Pat the beef dry before seasoning with salt and pepper. Sear the beef on all sides in a hot pan with oil until well-browned. This step is crucial for developing deep flavors due to the Maillard reaction.
Use a low and slow approach, either in a slow cooker or a low oven (around 300°F), allowing the flavors to meld and tenderizing the beef.
After browning the meat and cooking the onions and garlic, use the red wine to deglaze the pan, scraping up any browned bits. If not using wine, a splash of beef stock will work as well.
Add the beef stock slowly, stirring well to incorporate the flour and prevent lumps. Incorporate the thyme and bay leaves to infuse the stew with flavor.
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