Pressure Cooker Beef Stew with Maple and Stout

cooking.nytimes.com

The only thing that beats my love to cook is my love to eat. I eat a pretty clean diet and have a ton of fun converting recipes to healthier versions without any sacrifice of flavor.

3 pounds beef chuck roast, excess fat trimmed, meat cut into 2-inch pieces

Kosher salt and black pepper

¼ cup all-purpose flour

3 thyme sprigs

2 rosemary sprigs

1 cup beef broth (or 1¼ cups if using an 8-quart pot)

¾ cup stout beer (or 1 cup if using an 8-quart pot)

¼ 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 1½-inch pieces

2 parsnips, peeled and cut into 1½-inch pieces

2 large russet potatoes, peeled and cut into 1½-inch pieces

2 tablespoons fresh lemon juice, plus more to taste

Directions at cooking.nytimes.com

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