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Voyageur Stew

Source: Burt Wolf's Menu Cookbook
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 45 Minutes
  Makes 8 servings
The first Europeans into the Alberta area were French fur traders known as voyageurs. They exchanged various manufactured goods with the local tribes, taking back furs which they transported to the east coast of Canada for shipment to Europe. One of the most common items in the trade were metal pots and pans, which had an enormous effect on the way the local tribes prepared their food.
3 tablespoons vegetable oil
3 pounds lean beef, cut into 1-inch cubes
2 cups chopped onions
3/4 cup maple syrup
3 cups potatoes, skin on, cut into 1-inch cubes
2 cups turnips, peeled, cut into 1-inch cubes
1 cup scallions, cut into small rounds
4 cups beef stock
salt and freshly ground black pepper
In a sauté pan or Dutch oven large enough to hold all of the ingredients, heat the oil and cook the beef until the cubes are brown on all sides, about 5 minutes.

Add the onions and continue cooking for 3 minutes. Add the maple syrup and cook and stir for 1 minute. Add the potatoes, turnips, and scallions, and cook, stirring, for 3 minutes. Add the beef stock, salt, and pepper and simmer for 1 1/2 hours, until the meat is tender.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 439
Fat. Total: 14g
Fiber: 3g
Carbohydrates, Total: 37g
Sodium: 182mg
% Cal. from Fat: 29%
Cholesterol: 102mg
Protein: 41g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Lynne, ON Reviewed: 01/11/2009
Fantastic stew
This stew is fantastic! Reminds me of the ones from my childhood... real comfort food. I added carrots and celery cut in 1-inch cubes, and use only half the maple syrup until you've tasted it. This will be among my most-used recipes.
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