Vermont Maple Chunky Beef Stew

Serves 6

1/4 cup of flour
salt and pepper to taste
2 cloves chopped garlic
1 large onion, sliced
1 stalk of chopped celery
1 1/2 lbs. beef, cut into half inch cubes
1 19 oz. can of tomatoes
1/2 cup dry red wine
1/2 cup pure Vermont maple syrup
4 medium size potatoes, cubed
2 large carrots, sliced

Preheat oven to 325 degrees. Combine flour, beef and seasonings in a plastic bag and shake to coat beef. Sauté garlic and onion together in 1 tablespoon of olive oil until tender. Combine all ingredients into a casserole dish, pour in 1/2 cup of water, cover and bake for four hours. (Will work well in a slow cooker). Serve with Maple Oatmeal Bread and a green salad with Maple Vinaigrette.