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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.