Sticky Maple Stew

Ingredients

Yield:

5

• • 1kg roast (last night’s roast leftovers cut into 1” dice)
  • 1 carrot (1/2” dice)
  • 1 celery (1/2” dice)
  • 2 onions (1/2” dice)
  • 3 yukon potatoes (1/2” dice) (or left over roasted potatoes)
  • 3 cloves garlic
  • ¼ cup molasses
  • ½ cup maple syrup
  • 5 juniper berries (ground)
  • ½ cup ketchup
  • 1 litre beef stock (or leftover gravy thinned out)
  • 1 dried ancho chili (crushed)
  • 1 sprig sage (chopped)
  • ½ tablespoon cinnamon (ground)
  • ¼ cup veg oil

• Top With

  • Leftover baguette – crostini
  • 4ozWatercress/arugula
  • 2 tablespoon Balsamic
  • 2 tablespoon Olive oil
  • Salt and pepper to taste

Preparation

Difficulty:

Easy

Time:

 

Total Time:

1.5 Hours

1. 1. begin to sauté the potatoes in vegetable oil on medium-high heat
   2. once well seared add the garlic, onions, celery and carrots and cook till tender
   3. add in chopped thyme, sage, crushed juniper, ancho and cinnamon
   4. then add in the diced roast
   5. follow by adding in the molasses, ketchup and maple, ensure all is well coated
   6. deglaze with the beef stock, stir to help bind the base to the stock
   7. drop temerpature to low-medium and simmer for approximately 45 minutes till potatoes are cooked and sauce has reduced to a sticky texture
   8. add salt and pepper to taste, this will vary due to the salt content in the crust of the roast from last night and also from the beef stock/diluted gravy. Added seasoning may not be required
   9. break day old baguette into clusters and drizzle with olive oil and bake at 350 degrees for 7 minutes so the outside has a crisp texture and the inside is still soft
   10. Because the stew is quite sweet I recommend having a nice acidic and peppery salad to accompany
   11. toss arugula/watercress with portions of balsamic and olive oil with salt and pepper to taste