Winter Stew with Stout Beer & Maple Syrup

Winter is officially here in Michigan, which means so are winter recipes! I love this beef stew recipe because it’s so different from the usual stew. My husband is not a huge fan of stew, so when I make stews I always try to make them unique and interesting. I love this recipe because it combines sweet and savory elements perfectly, and it is so easy to make! I got the idea for this recipe from New York Times Cooking, and I’ve been toying with modifications until I got the recipe just where I want it – and here we are!

I have been trying to make recipes that include meat, but keep veggies as the main focus. Most stew recipes call for 3 pounds of meat or mroe, but I cut that amount by about a third and upped the usual amounts of veggies and potatoes. We are a meat-eating household, but we really try to limit the amount.

So, I hope you give this recipe a try! It keeps well in the fridge for up to a week, and you can easily freeze the leftovers as well. I have a ton of little glass food storage containers, so I freeze my leftovers as individual portions and heat them up for lunches and dinners when the mood strikes me. Enjoy, and comment below with questions!

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Winter Stew with Stout Beer & Maple Syrup

This Winter Stew with Stout & Maple Syrup is full of veggies, fresh herbs, and packed with flavor. It is the perfect recipe for a family dinner, or for meal prep. I hope you enjoy it!

Course Dinner

Cuisine American

Keyword Easy Dinner, Gluten-Free, Stew, Winter Vegetable

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Servings 6

Ingredients

• 5 large carrots peeled and cut into 1 1/2-inch chunks
• 3 large parsnips peeled and cut into 1 1/2-inch chunks
• 4 large russet potatoes peeled and cut into 1 1/2-inch chunks
• 5 thyme sprigs
• 3 rosemary sprigs
• 2 to 2 1/2 pounds chuck roast excess fat trimmed
• 2/3 cup stout beer
• 1/2 cup maple syrup
• 4 tsp Balsamic Vinegar
• 1 cup vegetable stock
• 5 garlic cloves chopped
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp nutmeg
• Dash of cayenne pepper optional

Instructions

1. Preheat oven to 325 degrees F, and chop veggies.
2. Season the meat with salt, then sear it in 2 tablespoons canola oil over high heat in a Dutch oven.
3. Add the rest of the ingredients, stir to combine, cover and bake for 2 to 3 hours until the meat is very tender.
4. Remove and discard your herb sprigs, and tear the meat into chunks using large forks.
5. Stir in the vinegar. Taste and add more salt and pepper or vinegar if you like.
6. Serve in shallow bowls with the meat, vegetables and some sauce.