Chunky Maple Beef Stew

1/4 c. flour

Salt, pepper

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

Directions:

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.