New Hampshire Stew

What makes this a New Hampshire stew? Maple syrup. Right in the broth, mingling with tomato paste, Worcestershire, and dry mustard to create something sweet, tangy, and deeply savory all at once. That’s New England cooking in a nutshell.

The sauce gets simmered on the stovetop first until bubbly, then poured over the beef, potatoes, and carrots already layered in the slow cooker. This step concentrates the flavors before the long cook, so you’re not starting from a watered-down broth. Eight hours on high and the stewing beef goes completely tender while the vegetables soak up all that maple-tomato liquid.

The recipe says “do not thicken” and that’s good advice. The broth is thin on purpose, more like a rich, flavorful soup than a gravy. Peas go in right at the end so they stay bright green and pop against the deep, dark stew.

Kitchen Tips

• Layer in order: Beef on the bottom, then potatoes and carrots. The meat needs the most heat and the closest contact with the liquid.
• Simmer the sauce first: Don’t skip the stovetop step. Blooming the dry mustard and Worcestershire in hot liquid unlocks flavors that cold-mixing can’t.
• Add water if it gets low: Eight hours is a long cook. Check at the halfway mark and top up if the liquid drops below the vegetables.

Variations

• Root vegetable version: Add parsnips and turnips alongside the carrots for a heartier, more rustic New England pot.
• Beer swap: Replace half the water with a dark ale for a richer, maltier broth that plays well with the maple sweetness.