03 March 2006

Beef...it's what's for dinner.

Chunky Maple Beef Stew

1/4 c flour w/salt & pepper to taste
1 t crushed garlic
1 stalk chopped celery
1-1/2 lbs. beef, cut into 1/2 cubes
1 19 oz. can tomatoes
1/2 c dry red wine
1/2 c pure maple syrup
4 medium potatoes, cubed
2 large carrots, sliced diagonally

Preheat oven to 325°. Shake beef cubes in bag with seasoned flour. Place in casserole dish with remaining ingredients and 1/2 cup water. Cover and bake 3-4 hours until beef is tender. Serve with homemade bread and a green salad. Serves six.

This recipe is from the Official Vermont Maple Cookbook, Second Edition. I used Wegmans Pan Searing flour (pre-seasoned), Wegs stew beef (pre-cubed), new potatoes (small enough not to have to cut), and baby-cut carrots. It takes about five minutes to dump everything into the casserole dish - couldn't be easier! Served with Wegmans bakery bread (about as close to homemade as I'm likely to get anytime soon) and a green salad.

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