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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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Maple Season is apon us! I got this from a local paper called the Seaway News, March 23rd edition from the Carol Kloos Country Cooking Corner Ingredients:
1/4 cup flour |
1/2 teaspoon ground ginger |
1/4 teaspoon pepper |
2 lbs lean stewing beef, cut into 1in cubes |
1 (16 ounce) can stewed tomatoes |
1 cup water |
2 cups potatoes, cut unto chunks |
1 cup celery, sliced |
1/2 cup dry red wine |
1 teaspoon salt |
1/4 teaspoon garlic powder |
3 tablespoons oil |
2 onions, sliced |
1/2 cup maple syrup |
2 cups carrots, sliced |
Directions:
1. Combine flour and seasonings in a plastic bag.
2. Add beef and shake to coat.
3. In a large stew pot (or Dutch oven) brown meat in hot oil.
4. Add tomatoes, onions, water, wine and maple syrup.
5. Bring to a boil.
6. Cover, simmer over low heat for 1 - 1 1/2 hrs or until meat is tender.
7. Add potatoes, carrots and celery and continue cooking 45-60 mins or until veggies are tender.
8. If desired, thicken stew with 2 tbs flour blended into 1/4 cup cold water.
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