Champlain Beef Stew

Name: Champlain Beef Stew
Ingredients: 4 tablespoons flour; 12 teaspoon celery salt; 12 teaspoon ginger; 12 teaspoon garlic salt; 14 teaspoon pepper; 4 lbs stewing beef, cut in 2 inch cubes; 3 tablespoons fat; 1 (16 ounce) can stewed tomatoes; 4 medium onions, sliced; 13 cup red wine vinegar; 14 cup maple syrup; 2 cups water; 2 cups carrots, cut in 1 inch diagonal pieces

13 ingredients

9 steps

Ingredients

4 tablespoons flour
12 teaspoon celery salt
12 teaspoon ginger
12 teaspoon garlic salt
14 teaspoon pepper
4 lbs stewing beef, cut in 2 inch cubes
3 tablespoons fat
1 (16 ounce) can stewed tomatoes
4 medium onions, sliced
13 cup red wine vinegar
14 cup maple syrup
2 cups water
2 cups carrots, cut in 1 inch diagonal pieces

Directions

1

Mix flour, celery salt, ginger, garlic salt and pepper in a plastic bag.
2

Place beef in bag, approximately 1 lb at a time and shake until meat is coated with flour mixture.
3

In a heavy skillet, melt fat and brown meat in hot fat.
4

Transfer to cooking kettle.
5

Add tomatoes, onions, vinegar, maple syrup and water.
6

Bring to boil, cover and simmer 3 hours.
7

Add carrots in the last hour of cooking.
8

(for a tasty touch, add a half cup of raisins in the last half hour of cooking.)
9

Could be served over squeezed open baked potatoes or mashed potatoes or over brown rice, or even over noodles.