Vermont Winter Beef Stew

Ingredients

• 4 pounds Beef Chuck (preferably local, grassfed), 1" cubed
• 3 tablespoons Butter
• 3 tablespoons Kosher salt
• 3 tablespoons Black Peppercorn, coarsely ground
• 1/4 cup AP Flour
• 3 Sweet Onions (such as Vidallia), large dice
• 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 (I used Wolaver's Oatmeal Stout)
• 1 cup Maple Syrup (I used Grade B)
• 2 quarts Beef Stock (you 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 (or Yukon) potatoes, cut into 1" pieces
• 3 tablespoons Red Wine Vinegar
• Kosher Salt, to taste

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