Maple Syrup Beef Stew Recipes

Steps:

• Combine flour and seasonings in a plastic bag.
• Add beef and shake to coat.
• In a large stew pot (or Dutch oven) brown meat in hot oil.
• Add tomatoes, onions, water, wine and maple syrup.
• Bring to a boil.
• Cover, simmer over low heat for 1 - 1 1/2 hrs or until meat is tender.
• Add potatoes, carrots and celery and continue cooking 45-60 mins or until veggies are tender.
• If desired, thicken stew with 2 tbs flour blended into 1/4 cup cold water.

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Steps:

• Add the beef to a 6- to 8-quart pressure cooker, season it generously with salt and pepper and toss it with the flour until evenly coated. Add the herb sprigs, the broth, beer, syrup, garlic, red-pepper flakes, onion and garlic powders and 1 tablespoon vinegar; stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 20 minutes.
• Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Stir in the carrots, parsnips and potatoes; season with salt and pepper. Cover and set steam valve to sealed position. Cook on high pressure for 18 minutes.
• Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Remove and discard the rosemary and thyme sprigs.
• Stir in the remaining 1 tablespoon vinegar. Season to taste with more salt and pepper, as needed. Add the lemon juice. If the vegetables are not tender, or if the broth is not as thick as you would like, using the sauté setting, simmer for a few minutes. (You can also stir to encourage the potatoes to fall apart a little, which will help thicken the broth.) Divide among shallow bowls.

Steps:

• Heat oil in a deep frying pan. In batches brown cubed beef on all sides.
• Remove Meat from pan and put in roaster with potatoes.
• In the same pan saute onions and carrots. Sprinkle with flour and 2TBS tomato juice from stewed tomatoes, cook for 2 minutes stirring constantly.
• Add beef broth, maple syrup and herbs. Stir over low heat for 3 minutes until mixed well.
• Pour the vegetable and beef broth over meat and potatoes and add the stewed tomatoes in roaster.
• Put cover on and put in oven at 350°F Cook for 2 to 3 hours.
• Stir before serving.