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Alberta Beef Stew

beef - other, stews

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 cube
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 (each) dried marjoram, oregano and thyme
pinch cinnamon
3 cups beef stock
1 cup red wine
2 large potatoes
1/4 large rutabaga
1 pkg (12 oz) 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 tablespoon 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 foil 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.

Contributor: Canadian Living, January, 2001

Yield: 8 servings

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