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     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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