Alberta Beef Stew

• 1/4 cup all purpose flour
• 1 1/2 tsp salt
• 1 tsp garlic powder
• 1/2 tsp. pepper
• pinch cayenne pepper
• 3 lbs boneless blade pot roast, cut into
• 1
• 1/2 inch cubes
• 2 tbsp vegetable oil
• 2 large onions, sliced
• 1 lb shitake or button mushrooms, sliced
• 1/4 cup tomato paste
• 1 tbsp packed dark brown sugar
• 1 tsp. each dried marjoram, oregano and thyme
• pinch cinnamon
• 3 cups beef stock
• 1 cup red wine
• 2 large potatoes
• 1/4 large turnip
• 12 oz baby carrots

In large re-sealable 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 minutes. 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.