Best 3 Beer And Maple Lentil Stew Recipes

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Kick off your culinary journey with a hearty and flavorful experience! Discover the enticing aroma of our Beer and Maple Lentil Stew, a dish that harmoniously blends the robust flavors of lentils, succulent vegetables, and the perfect balance of beer and maple syrup. Embark on a taste adventure as you explore our diverse selection of lentil stew variations. Let the savory aroma of our Classic Lentil Stew warm your senses, and indulge in the creamy delight of our Coconut Curry Lentil Stew. Experience a zesty twist with our Mediterranean Lentil Stew, or savor the smoky goodness of our Chipotle Lentil Stew. Each recipe promises a unique symphony of flavors that will tantalize your taste buds and leave you craving more. Unleash your inner chef and embark on a culinary adventure with our enticing lentil stew collection!

Let's cook with our recipes!

PRESSURE COOKER BEEF STEW WITH MAPLE AND STOUT

Pressure Cooker Beef Stew With Maple and Stout image

This savory-sweet stew is delightfully hands-off - no sautéing, searing or simmering. The key is the timing: Cook the beef first and add the vegetables later to ensure that the meat tenderizes while the vegetables retain some bite. Real maple syrup gives the dish a sweetness that pairs well with the mild bitterness of stout beer. Carrots, potatoes and parsnips are classic stew vegetables, but rutabaga or celery root work well, too. A squeeze of lemon at the end brightens the flavors of this cold-weather dish.

Provided by Sarah DiGregorio

Categories dinner, soups and stews, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

3 pounds beef chuck roast, excess fat trimmed, meat cut into 2-inch pieces
Kosher salt and black pepper
1/4 cup all-purpose flour
3 thyme sprigs
2 rosemary sprigs
1 cup beef broth (or 1 1/4 cups if using an 8-quart pot)
3/4 cup stout beer (or 1 cup if using an 8-quart pot)
1/4 cup real maple syrup, preferably dark
4 garlic cloves, chopped
1 teaspoon red-pepper flakes
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons balsamic vinegar, preferably aged
3 large carrots, peeled and cut into 1 1/2-inch pieces
2 parsnips, peeled and cut into 1 1/2-inch pieces
2 large russet potatoes, peeled and cut into 1 1/2-inch pieces
2 tablespoons fresh lemon juice, plus more to taste

Steps:

Add the beef to a 6- to 8-quart pressure cooker, season it generously with salt and pepper and toss it with the flour until evenly coated. Add the herb sprigs, the broth, beer, syrup, garlic, red-pepper flakes, onion and garlic powders and 1 tablespoon vinegar; stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 20 minutes.
Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Stir in the carrots, parsnips and potatoes; season with salt and pepper. Cover and set steam valve to sealed position. Cook on high pressure for 18 minutes.
Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Remove and discard the rosemary and thyme sprigs.
Stir in the remaining 1 tablespoon vinegar. Season to taste with more salt and pepper, as needed. Add the lemon juice. If the vegetables are not tender, or if the broth is not as thick as you would like, using the sauté setting, simmer for a few minutes. (You can also stir to encourage the potatoes to fall apart a little, which will help thicken the broth.) Divide among shallow bowls.

Nutrition Facts : @context http, Calories 538, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 13 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 5 grams, Sodium 1246 milligrams, Sugar 14 grams, TransFat 1 gram

SLOW COOKER BEEF STEW WITH MAPLE AND STOUT

Slow Cooker Beef Stew With Maple and Stout image

This super-simple beef stew features spoon-tender chunks of beef and a sauce that gets a deep, dark flavor from stout beer and maple syrup. The recipe calls for carrots, parsnips and potatoes, but feel free to swap in similar quantities of other root vegetables, like turnips and rutabaga, cut into large pieces. But do make sure to avoid precut stew meat from the grocery store, which is often unreliable and cut too small. A chuck roast that you cut yourself is a far better option. You can also make this on the stovetop or in the oven: Season the meat with salt, then sear it in 2 tablespoons vegetable oil over high heat in a Dutch oven. Add the rest of the ingredients, stir to combine, cover and simmer on low (or in a 325-degree oven) for 2 to 3 hours until the meat is very tender and move on to step 2.

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 10h

Yield 8 servings

Number Of Ingredients 13

Ingredients

3 large carrots, peeled and cut into 1 1/2-inch chunks
2 large parsnips, peeled and cut into 1 1/2-inch chunks
2 large russet potatoes, peeled and cut into 1 1/2-inch chunks
3 thyme sprigs
2 rosemary sprigs
3 to 3 1/2 pounds chuck roast, excess fat trimmed, cut into 2-inch chunks
1/3 cup stout beer
1/3 cup maple syrup, preferably dark
4 garlic cloves, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
3 teaspoons balsamic vinegar, preferably aged
Kosher salt and black pepper

Steps:

Combine the carrots, parsnips, potatoes, herbs, beef, beer, 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.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 866 milligrams, Sugar 12 grams, TransFat 0 grams

BEER AND MAPLE LENTIL STEW

Beer and Maple Lentil Stew image

This wonderful cold-weather recipe fills you up. It really hits the spot when you want warm comfort food. The beer gives it a hearty flavor. The maple helps complement the bacon, onions, celery, and carrot base.

Provided by Zap Riecken

Categories Lentil Soup

Time 1h25m

Yield 4

Number Of Ingredients 13

Ingredients

6 slices bacon, diced
1 cup diced onion
1 clove garlic, minced
1 cup diced celery
1 cup diced carrot
3 cups beef stock
1 (12 ounce) bottle beer
1 cup dried brown lentils, rinsed and drained
1 tablespoon maple syrup
¼ teaspoon ground nutmeg
¼ teaspoon caraway seed
¼ teaspoon celery salt
salt and ground black pepper to taste

Steps:

Place a large pot over medium-high heat; cook the bacon in the pot until crisp, 5 to 7 minutes. Stir in the onion and garlic; continue to cook until onions are translucent, about 5 minutes. Stir in the celery and carrot; cook another 2 minutes.
Pour the beef stock and beer into the pot; bring to a boil. Stir in the lentils, syrup, nutmeg, caraway seed, and celery salt; cover and cook for 45 minutes. Season with salt and pepper.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 46.1 g, Cholesterol 15.2 mg, Fat 7.4 g, Fiber 17.2 g, Protein 22 g, SaturatedFat 2.3 g, Sodium 533 mg, Sugar 10.8 g

Tips:

Use high-quality ingredients to ensure the best flavor. Organic lentils, freshly ground spices, and flavorful beer will make a big difference in the final dish.
Don't skip the step of browning the lentils. This helps to develop their flavor and give the stew a richer color.
Be careful not to overcook the lentils. They should be tender but still hold their shape.
Serve the stew over rice, mashed potatoes, or your favorite bread. You can also garnish it with fresh herbs or a dollop of sour cream.

Conclusion:

This beer and maple lentil stew is a hearty and flavorful dish that is perfect for a cold night. The lentils are tender and filling, while the beer and maple syrup add a rich and complex flavor. This stew is also relatively easy to make, making it a great option for busy weeknights. So next time you're looking for a comforting and delicious meal, give this beer and maple lentil stew a try.