Subj : Crockpot N.Y. Times - 41
To   : All
From : Dave Drum
Date : Mon Apr 01 2024 17:52:34

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
  
  Uncle Dirty Dave's Archives
 
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