Beef Stew with Maple, Tomato and Stout

Name: Beef Stew with Maple, Tomato and Stout
Ingredients: 3 3½ pounds chuck roast, excess fat trimmed, cut into 2-inch chunks; Kosher salt; Flour; 2 tablespoons vegetable oil; 3 large carrots, peeled and cut into 1½-inch chunks; 2 large russet potatoes, peeled and cut into 1½-inch chunks; 3 thyme sprigs; 2 rosemary sprigs; 2 cups (16 fl. oz) stout beer, or more to cover ingredients in Dutch oven; 2 cups beef broth, or more to cover ingredients in Dutch oven; 6 oz tomato paste (1 can); ⅓ cup maple syrup, preferably dark; 4 garlic cloves, crushed; Freshly ground black pepper; 2 large parsnips, peeled and cut into 1½-inch chunks

www.georgeho.org

Adapted from a family recipe and this New York Times recipe. Ingredient substitutions and directions (particularly the two-stage beef cooking) from On Food and Cooking by McGee. Ingredients 3 to 3½...

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