Hearty Maple Soup

.

¼ cup flour

1 tsp. salt

½ tsp. ground ginger

¼ tsp. each garlic powder and pepper

2 lbs. stewing beef cubes

3 tbsps. vegetable oil

1 19-oz. can stewed tomatoes

2 medium onions, sliced

½ cup dry red wine or cooking wine

¼ cup maple syrup

3 cups potato chunks

2 cups carrot chunks

1 cup celery slices

.

Combine flour and seasoning in plastic bag. Add beef and shake to coat.

Heat oil in Dutch oven; brown meat. Add tomatoes, onions, 1 cup water, wine and maple syrup. Bring mixture to a boil. Cover stew and simmer over low heat or bake at 325*F for 1½ to 2 hours or until meat is tender.

Add potatoes, carrots and celery; continue cooking 45 to 60 minutes until vegetables are tender. If desired, thicken stew with 2 tbsps. flour blended into ¼ cup cold water.

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