Maple-Infused Beef and Root Vegetable Stew
Celebrate the sweetness of maple season with this heartwarming stew, combining the rich flavors of lean beef, seasonal maple syrup, and a medley of fresh root vegetables. Inspired by a cherished recipe from the Seaway News, this stew offers a perfect balance of savory and sweet, ideal for warming up cold days and enjoying with family and friends. The tender beef infused with the deep flavors of maple and wine creates an unforgettable culinary experience.
8
Servings
300
Calories
15
Ingredients
Ingredients
flour
1/4 cup (for coating the beef)
ground ginger
1/2 teaspoon
pepper
1/4 teaspoon
lean stewing beef
2 lbs (cut into 1-inch cubes)
stewed tomatoes
16 ounce can (undrained)
water
1 cup
potatoes
2 cups (cut into chunks)
celery
1 cup (sliced)
dry red wine
1/2 cup
salt
1 teaspoon
garlic powder
1/4 teaspoon
oil
3 tablespoons (for browning)
onions
2 (sliced)
maple syrup
1/2 cup
carrots
2 cups (sliced)
Instructions
1
In a resealable plastic bag, combine flour, ground ginger, and pepper. Add beef cubes and shake until they are evenly coated with the flour mixture.
2
Heat oil in a large stew pot or Dutch oven over medium-high heat. Add the floured beef cubes and brown them on all sides, working in batches if necessary.
3
Once the beef is browned, add the stewed tomatoes (including their juices), sliced onions, water, red wine, and maple syrup to the pot. Stir to combine.
4
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1 1/2 hours, or until the beef is tender.
5
Add the potatoes, carrots, and celery to the pot, stirring to incorporate them into the stew. Cover again and continue to cook for another 45-60 minutes, or until the vegetables are tender.
6
If you prefer a thicker stew, blend 2 tablespoons of flour with 1/4 cup of cold water until smooth. Stir the mixture into the stew and cook for a few more minutes until thickened.
7
Taste and adjust seasoning with salt and pepper if needed before serving.
Nutrition Information
12.5g
Fat
22.5g
Carbs
19g
Protein
2.25g
Fiber
6g
Sugar
500mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Maple-Infused Beef and Root Vegetable Stew?
It is a heartwarming stew that combines lean beef, seasonal maple syrup, and a variety of root vegetables for a unique balance of savory and sweet flavors.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
What are the nutritional facts for one serving?
Each serving contains 300 calories, 12.5g of fat, 22.5g of carbohydrates, 19g of protein, and 6g of sugar.
What cut of beef is recommended for this recipe?
The recipe calls for 2 lbs of lean stewing beef, cut into 1-inch cubes.
Why is the beef coated in a flour and ginger mixture?
Coating the beef in flour helps with browning and acts as a thickening agent for the stew, while the ground ginger adds a subtle warmth to the meat.
Do I need to brown the beef before simmering?
Yes, browning the beef in oil over medium-high heat is essential for developing deep flavor and color in the stew.
What type of maple syrup should I use?
A high-quality, pure maple syrup is recommended to achieve the best flavor profile for this seasonal dish.
Can I substitute the red wine?
If you prefer not to use dry red wine, you can substitute it with an equal amount of beef broth or water, though the flavor profile will change slightly.
How long does the beef need to simmer?
The beef should simmer for 1 to 1.5 hours until it becomes tender before adding the vegetables.
Which root vegetables are included in this stew?
This recipe specifically uses potatoes, carrots, onions, and celery.
When should I add the vegetables to the pot?
Add the potatoes, carrots, and celery after the beef has already simmered for at least an hour to prevent them from becoming mushy.
How do I thicken the stew if it is too thin?
Blend 2 tablespoons of flour with 1/4 cup of cold water until smooth, then stir the slurry into the stew and cook for a few more minutes.
Is this recipe suitable for winter?
Yes, it is tagged as both a fall and winter recipe, making it a perfect comfort food for cold weather.
What is the sodium content per serving?
There is approximately 500mg of sodium per serving.
Can I use a slow cooker for this recipe?
While these instructions are for a stovetop Dutch oven, you can adapt it for a slow cooker by browning the beef first and then cooking on low for 6-8 hours.
Does the recipe use garlic?
Yes, the recipe includes 1/4 teaspoon of garlic powder for seasoning.
What kind of tomatoes are used?
A 16-ounce can of undrained stewed tomatoes is used to provide moisture and acidity.
Can I make this recipe gluten-free?
To make it gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch.
How many grams of fiber are in a serving?
Each serving contains approximately 2.25g of fiber.
Is there any cholesterol in this dish?
The specific cholesterol count is not provided in the nutritional data, but it contains 19g of lean beef protein.
What type of oil should I use for browning?
A neutral oil with a high smoke point, like vegetable or canola oil, is ideal for browning the beef.
How much water is needed?
The recipe requires 1 cup of water, in addition to the juices from the tomatoes and the red wine.
Can I add other vegetables like parsnips?
Yes, parsnips or turnips would make excellent additions to the root vegetable medley.
How long does the final simmer take?
After adding the vegetables, the stew needs to cook for another 45-60 minutes.
Should the tomatoes be drained?
No, the tomatoes should be used undrained to incorporate their flavorful juices into the base.
What is the total number of ingredients?
There are 15 distinct ingredients in this recipe.
Can I use honey instead of maple syrup?
While honey provides sweetness, maple syrup is the signature flavor of this dish. Honey can be used as a last resort but will change the theme.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Does this stew freeze well?
Yes, beef stew freezes well for up to 3 months, though the texture of the potatoes may change slightly upon thawing.
What inspired this recipe?
This recipe was inspired by a cherished dish from the Seaway News to celebrate maple season.