Maple syrup gives this hearty stew a great depth of flavour and complements the root vegetables.
Preparation Time: 30 mins.
Cooking Time: 2 hrs & 20 mins.
Serves: 10 to 12
Ingredients:
•3 tbsp (45 mL) vegetable oil (approx.)
•3 Ontario Parsnips, cut into chunks
•2 Ontario Carrots, cut into chunks
•2 large Ontario Potatoes, peeled and cubed
•1 Ontario Turnip, peeled and cubed
•1 Ontario Sweet Potato, peeled and cubed
•Salt and pepper
•3 lb (1.5 kg) Ontario Stewing Beef, cut into 1-inch (2.5 cm) chunks
•3 Ontario Onions, chopped
•3 Ontario Leeks, sliced (light green and white parts)
•1/4 cup (50 mL) all-purpose flour
•1 tsp (5 mL) crushed red pepper flakes
•4 bay leaves
•2 bottles (each 12 oz/354 mL) Ontario Dark Beer
•3/4 cup (175 mL) Ontario Maple Syrup
•6 cups (1.5 L) sodium-reduced beef broth (approx.)
•1 tbsp (15 mL) chopped fresh Ontario Thyme Leaves stems reserved
•2 tsp (10 mL) chopped fresh Ontario Rosemary Leaves, stems reserved
•2 tbsp (25 mL) red wine vinegar (approx.)
Preparation Instructions:
In large (8 L) heavy-bottomed deep pot, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add parsnips, carrots, potatoes, turnip and sweet potato; lightly brown in batches, about 5 minutes each batch. Remove to large bowl; set aside.
Season beef with 1 tsp (5 mL) of salt and 1/2 tsp (2 mL) of pepper. In same pot, heat 1 tbsp (15 mL) of the oil, add beef and brown in batches, adding more oil if needed and adjusting heat if necessary. Remove to separate large bowl; set aside.
Add remaining oil to pot, add onions and leeks; cook, stirring and scrapping up any brown bits. Stir in flour, red pepper flakes and bay leaves; cook, stirring frequently until onions begin to soften, about 5 minutes. Add 1 bottle of beer; scraping up any brown bits from bottom of pot. Cook, stirring often, until liquid is reduced by approximately three quarters, about 5 minutes. Add remaining beer and reduce by half, about 5 minutes. Stir in maple syrup and beef with any accumulated juices. Add just enough broth to cover.
With kitchen string, tie thyme and rosemary stems together; add to pot. Stir and bring to boil. Reduce heat to low; cover and simmer for 1 hour, stirring occasionally.
Add browned vegetables and more of the remaining broth to just cover the vegetables. Bring to boil, reduce heat and simmer uncovered, for 30 minutes or until vegetables are tender, stirring occasionally.
Remove and discard herb stems. Stir in chopped thyme and rosemary. Add vinegar and season with salt and pepper to taste.
Nutritional Information:
1 Serving
(When recipe serves 12):
•Protein: 24 grams
•Fat: 9 grams
•Carbohydrate: 45 grams
•Calories: 359
•Fibre: 4 grams
•Sodium: 520 mg
– Recipe & photo courtesy of Foodland Ontario
