Subj : Crockpot N.Y. Times - 41
To : All
From : Dave Drum
Date : Mon Apr 01 2024 05:50 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Beef Stew
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 8 servings
3 lg Carrots; peeled, cut in
- 1 1/2" chunks
2 lg Parsnips; peeled, cut in
- 1 1/2" chunks
2 lg Russet potatoes; peeled, cut
- in 1 1/2" chunks
3 Thyme sprigs
+=OR=+
1 ts Dried thyme
2 Rosemary sprigs
+=OR=+
1 ts Dried rosemary
3 1/2 lb Chuck roast; excess fat
Trimmed, in 2" chunks
1/3 c Beef broth
1/3 c Maple syrup
4 cl Garli; chopped
1 ts Onion powder
1 ts Garlic powder
3 ts Aged balsamic vinegar
Salt & black pepper
Combine the carrots, parsnips, potatoes, herbs, beef,
broth, 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.
By: Sarah DiGregorio
Yield: 8 servings
RECIPE FROM:
https://cooking.nytimes.com
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