1/4 c. flour
1 tsp. minced garlic
1 stalk celery, chopped
1 1/2 pounds beef, cut into 1/2 inch cubes
1 19 ounce can tomatoes
1/2 c. dry red wine
1/2 c. Moose Mountain maple syrup
4 medium sized potatoes, cubed
2 large carrots, sliced diagonally
Preheat oven to 325*F. Combine flour, beef and seasonings, in a plastic bag, and shake to coat the beef. Place in a casserole dish and add remaining ingredients. Pour in 1/2 c. water. Cover and bake for 4 hours. Recipe may be adapted for pressure cooking – use method and timing for beef stew. Yields 6 servings.
This and other great Vermont maple syrup recipes can be found at www.VermontMaple.org.