recipelink.com Chat Room Recipe Swap - 2001-01-30
From: Nancy,.SanFran

Alberta Beef Stew
Recipe By : Cinda Chavich
Serving Size : 8

1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon pepper
pinch cayenne pepper
3 pounds boneless blade pot roast -- cut into 1 1/2-inch cubes
2 tablespoons vegetable oil
2 large onions -- sliced
1 pound shiitake or button mushrooms -- sliced
1/4 cup tomato paste
1 tablespoon packed dark brown sugar
1 teaspoon dried marjoram
1 teaspoon oregano
1 teaspoon thyme
pinch cinnamon
3 cups beef stock
1 cup red wine
2 large potatoes
1/4 large rutabaga
1 12 oz pkg baby carrots

In large resealable plastic bag, combine flour, salt, garlic powder, pepper and cayenne pepper. Add beef in batches, shaking to coat.

In large Dutch oven, heat 1 tbsp of the oil over medium-high heat; brown beef in batches, adding remaining oil as needed. Set aside. In same pot, cook onions and mushrooms, stirring often, for about 5 minutes or until onions are softened. Add tomato paste, sugar, marjoram, oregano, thyme and cinnamon; cook for 1 minute. Add beef stock and wine; bring to boil, stirring to scrape up any brown bits on bottom of pot. Return beef and any accumulated juices to pot; cover and simmer for 2 hours.

Peel potatoes and rutabaga; cut into 1 1/2-inch cubes. Stir into pot, along with carrots. Cover; simmer for 30 minutes or until beef and vegetables are tender. Makes 8 servings.

Source: Canadian Living Magazine, January, 2001