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 Plew Farm maple syrup
2 cups carrots, sliced
Directions:
Combine flour and seasonings in a plastic bag.
Add beef and shake to coat.
In a large stew pot (or Dutch oven) brown meat in hot oil.
Add tomatoes, onions, water, wine and maple syrup.
Bring to a boil.
Cover, simmer over low heat for 1 - 1 1/2 hrs or until meat is tender.
Add potatoes, carrots and celery and continue cooking 45-60 mins or until veggies are tender.
If desired, thicken stew with 2 tbs flour blended into 1/4 cup cold water.