Vermont Winter Beef Stew with Maple Syrup and Dark Beer

Name: Vermont Winter Beef Stew with Maple Syrup and Dark Beer
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 12 servings
Ingredients: 4 pounds beef chuck, 1 inch cubed, preferably local grassfed; 3 tablespoons butter; 3 tablespoons kosher salt; 3 tablespoons black peppercorn, coarsely ground; 1/4 cup AP flour; 3 sweet onions, large dice, such as Vidalia; 3 leeks, cleaned and sliced; 1 sprig rosemary, chopped; 4 bay leaves, 5 if using dried; 1 teaspoon crushed red chili; 24 ounces dark beer, such as oatmeal stout; 1 cup maple syrup, Grade B preferred; 2 quarts beef stock, may not need it all; 1 bunch thyme, leaves only; 3 medium parsnips, large dice; 2 medium carrots, large dice; 1 turnip, large dice; 3 stalks celery, large dice; 3 pounds yellow fingerling potatoes, cut into 1 inch pieces, or Yukon; 3 tablespoons red wine vinegar; kosher salt, to taste; chopped parsley, for garnish

A hearty New England-style beef stew that celebrates Vermont's maple heritage by combining tender chunks of grass-fed beef chuck with local maple syrup and dark oatmeal stout. The recipe builds deep flavors through proper searing and deglazing, then slow-simmers root vegetables like parsnips, turnips, and fingerling potatoes until fork-tender. Perfect for cold winter evenings when you want something substantial and warming. The maple syrup adds a subtle sweetness that balances the beer's richness, while fresh thyme and rosemary provide aromatic depth that sets this apart from standard beef stews.

Prep: 30 min
Cook: 1 hr 30 min
Yield: 12 servings
Level: medium

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Nut-Free

Ingredients

12 servings

4 pounds beef chuck, 1 inch cubed, preferably local grassfed
beef short ribs1:1gluten-freedairy-free
adds richness
Full guide →
3 tablespoons butter
olive oil1:1dairy-freedairy-free
slightly different flavor
Full guide →
3 tablespoons kosher salt
3 tablespoons black peppercorn, coarsely ground
¼ cup AP flour
cornstarch2 tablespoonsgluten-free
mix with cold water first
3 sweet onions, large dice, such as Vidalia
3 leeks, cleaned and sliced
1 sprig rosemary, chopped
4 bay leaves, 5 if using dried
1 teaspoon crushed red chili
24 ounces dark beer, such as oatmeal stout
red wine1:1alcohol-free
changes flavor profile
1 cup maple syrup, Grade B preferred
brown sugar1/2 cupbudget-friendly
less complex sweetness
Full guide →
2 quarts beef stock, may not need it all
1 bunch thyme, leaves only
3 medium parsnips, large dice
2 medium carrots, large dice
1 turnip, large dice
3 stalks celery, large dice
3 pounds yellow fingerling potatoes, cut into 1 inch pieces, or Yukon
3 tablespoons red wine vinegar
kosher salt, to taste
chopped parsley, for garnish(optional)

Method

10 steps

1
Season the beef with black pepper
2
Melt butter over medium-high heat in heavy pot and sear beef very hard in batches without crowding
3
Add salt, onions, and leeks to pot, stirring and scraping up browned bits as onions release liquid
4
Add flour and cook until onions begin to soften about five minutes, then add bay leaves, chili flakes, and rosemary
5
Add beer and fully deglaze pan, bring to simmer and add maple syrup and stock
6
Turn heat to low, cover with tight fitting lid and simmer very low for one hour
7
Add remaining vegetables and thyme, add enough remaining stock to just cover vegetables if necessary
8
Simmer 30 minutes longer uncovered until all vegetables are tender
9
Season with red wine vinegar and salt to taste
10
Garnish with chopped parsley and serve with bread and butter

Tips

Tip 1

Sear beef in small batches to avoid crowding, which causes steaming instead of browning and reduces flavor development.

Tip 2

Use Grade B maple syrup if available as it has a more robust maple flavor that stands up better to the long cooking time.

Tip 3

Keep the simmer very low during the first hour to ensure the beef becomes tender without the vegetables becoming mushy.

Good to Know

Storage

Refrigerate up to 3 days. Flavors improve overnight.

Make Ahead

Can be made 1-2 days ahead. Reheat gently and adjust seasoning.

Serve With

Serve hot with crusty bread and butter. Ladle into bowls and garnish with fresh parsley.

See pairing guide →

Common Mistakes

Watch

Don't crowd the beef when searing to avoid steaming and loss of browning.

Watch

Keep simmer very low to prevent vegetables from becoming mushy while beef tenderizes.

Substitutions

Dairy-Free Swaps

beef chuck→

beef short ribs1:1gluten-freedairy-free

adds richness

Full guide →

butter→

olive oil1:1dairy-freedairy-free

slightly different flavor

Full guide →

Gluten-Free Swaps

AP flour→

cornstarch2 tablespoonsgluten-free

mix with cold water first

Full guide →

General Alternatives

dark beer→

red wine1:1alcohol-free

changes flavor profile

Full guide →

maple syrup→

brown sugar1/2 cupbudget-friendly

less complex sweetness

Full guide →

Find more substitutions →

FAQ

Can I make this in a slow cooker?

Yes, sear the beef and sauté vegetables first, then transfer to slow cooker with liquids. Cook on low 6-8 hours, adding vegetables in final 2 hours.

What if I don't have maple syrup?

Brown sugar or honey work as substitutes, though the flavor will be different. Use about half the amount and adjust to taste.

How long will this keep in the refrigerator?

The stew keeps well refrigerated for 3-4 days and actually tastes better the next day as flavors meld together.