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
  
  Uncle Dirty Dave's Archives
 
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