Some recipes come to life around a table, through shared ideas and conversations. That's exactly what happened on October 4 at the Foire alimentaire in Saint-Jean-Port-Joli, Quebec!
For the occasion, we hosted a different kind of cooking workshop: an invitation to create a recipe together, showcasing pure maple syrup and local ingredients from La Chèvre et le Chou market. Instead of starting with a set recipe, we invited participants to share their ideas, knowledge and favourite flavours.
Four enthusiastic participants, already familiar with the market's local products, joined the experience. Together, they came up with the idea of a comforting autumn beef stew, featuring seasonal vegetables, mushrooms, dark beer and, of course, a touch of maple syrup to bring all the flavours together.
To turn this collaborative creation into a recipe everyone could make at home, we called on Julie Aubé, a nutritionist with a passion for local food. Julie took part in the workshop herself, which gave her the opportunity to build on the group's ideas and put the finishing touches on the recipe.
The result? A hearty maple beef stew that's perfect for chilly fall days. It's slowly cooked in the oven, celebrates local ingredients and freezes beautifully for future meals.
It's also a delicious reminder of something we love to share at Le Bistreau: maple belongs in the kitchen all year round!
Autumn Maple Beef Stew
Servings: 6–8
Cooking time: Approximately 3 hours in the oven
Freezer-friendly: Yes
Ingredients
30 g dried mushrooms of your choice
1 kg stewing beef, cubed
2 tbsp (30 ml) sunflower oil, divided
1 tsp (15 ml) salt
2 tbsp (30 ml) flour
1½ cups (200 g) sliced onions
2 garlic cloves, minced
½ cup (90 g) chopped carrots + 2 cups (250 g) carrots cut into large 1-inch pieces
1 can (473 ml) non-alcoholic dark beer
2 tbsp (30 ml) 100% pure organic maple syrup
1 cup (250 g) fresh tomato purée (see Tip)
¼ cup (60 ml) thyme and/or rosemary and/or chopped sage, divided
2 to 3 sprigs fresh parsley, chopped (separate the stems from the leaves)
3 cups (750 g) potatoes, cut into large 1-inch cubes
1 tsp (5 ml) ground myrica gale (sweet gale)
Instructions
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Preheat the oven to 325°F (160°C).
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Place the dried mushrooms in a heatproof bowl and pour 1½ cups (375 ml) boiling water over them. Let soak for 20 minutes, then drain, reserving the soaking liquid.
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Season the beef cubes with salt and coat them with flour.
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In an ovenproof Dutch oven or pot, heat 10 ml (2 tsp) of oil over medium-high heat. Add half the beef cubes and brown on all sides. Transfer to a plate, then repeat with the remaining beef.
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In the same pot, add the remaining oil, onions, garlic, chopped carrots, coarsely chopped rehydrated mushrooms and a generous pinch of salt. Cook for about 5 minutes, scraping the bottom of the pot.
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Add the tomato purée, half the chopped herbs and the chopped parsley stems. Cook for another 5 minutes.
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Deglaze with the dark beer and maple syrup. Bring to a boil and let the liquid reduce by half, scraping the bottom of the pot thoroughly.
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Add the beef, reserved mushroom soaking liquid and large carrot pieces. Bring to a boil, cover and cook in the oven for 2 hours.
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Add the potatoes and stir. Cover and return to the oven for another hour.
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At the end of the 3-hour cooking time, add the ground myrica gale, remaining chopped herbs and half the fresh parsley leaves. Stir gently.
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Taste and adjust the seasoning. Serve garnished with the remaining fresh parsley.
Tip
To make fresh tomato purée, blend fresh tomatoes using an immersion blender in a tall, narrow container.
Note
If you don't have a Dutch oven or ovenproof pot, you can complete steps 4 through 8 in a large skillet, then transfer everything to an ovenproof baking dish covered with aluminum foil.
Variations
This stew can also be prepared using cubes of lamb, bison, venison or other locally raised meats instead of beef.
Recipe by Julie Aubé
Photography by Rachel Ouellette
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