Champlain Beef Stew

posted by request, sounds wonderfull!! from Georgian Bay Gourmet

• Ready In: 3 hrs 20 mins
• Serves: 12

Ingredients

• 4  tablespoons flour
• 1⁄2 teaspoon  celery salt
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon  garlic salt
• 1⁄4 teaspoon pepper
• 4  lbs stewing beef, cut in 2 inch cubes
• 3  tablespoons  fat
• 1 (16 ounce) can stewed tomatoes
• 4  medium onions, sliced
• 1⁄3 cup red wine vinegar
• 1⁄4 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.) Could be served over squeezed open baked potatoes or mashed potatoes or over brown rice, or even over noodles.