Slow Cooker Beef Stew

3 tbsp Olíva! Olive Wood Smoked Olive Oil

3 lbs chuck roast, fat trimmed, cut into 2" chunks

¼ cup low sodium beef broth

3 large carrots, peeled & cut into 1½" pieces

2 parsnips, peeled & cut into 1½" pieces

2 large russet potatoes, peeled & cut into 1½" pieces

3 sprigs thyme

3 sprigs rosemary

⅓ cup real maple syrup

⅓ cup stout beer

4 cloves garlic, roughly chopped

1 tsp onion powder

1 tsp garlic powder

¼ tsp red pepper flakes

3 tbsp Olíva! Neapolitan Herb Dark Balsamic, divided

salt & pepper

Heat a large searing pan over high heat for 5 minutes until nice and hot. Add the Olive Wood Smoked Olive Oil and allow the pan to heat back up for 1 minute. Hard sear the beef chunks on all sides in 2 separate batches. Transfer the meat from the skillet into the slow cooker and add the carrots, parsnips, potatoes and herbs.

Deglaze the pan with the beef broth and scrape the brown bits from the bottom of the pan. Pour over the meat.

In a large bowl, whisk together 1 tbsp of the Neapolitan Herb Dark Balsamic, beer, maple syrup, garlic, onion & garlic powders, red pepper flakes, salt & pepper. Pour the mixture over the contents in the slow cooker and mix well.

Cook on low for 10-12 hours. Stir the stew once halfway through the cooking process.

Once the stew is done, remove and discard the herbs.

Add the remaining 2 tbsp of Neapolitan Herb Dark Balsamic and taste. Add more salt and pepper if necessary.

Serve alongside egg noodles or rice & enjoy!

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Slow Cooker Beef Stew