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 Garlic; 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 ts vinegar in a 5-
to 8-qt slow cooker. Season with 2 ts 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 ts
vinegar. Taste and add more salt and pepper if you like. Serve in
shallow bowls with the meat, vegetables and some sauce.
Recipe by Sarah DiGregorio
RECIPE FROM:
https://cooking.nytimes.com
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