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Yankee Doodle Stew With Vegetables

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Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Boneless beef chuck 2 Pound, cut into pieces
  Cooking oil 3 Tablespoon
  Water 4 Cup (64 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Bay leaves 2
  Sugar 1 Teaspoon
  Lemon juice 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Ground allspice 1 Dash
  Tiny new potatoes 6 , halved
  Carrots 6 Medium, quartered
  Boiling onions 1 Pound
  All purpose flour 1 Tablespoon
  Cold water 2 Tablespoon
  Dry sherry 1⁄4 Cup (4 tbs)
Directions

1 Place the 1/4 cup flour in a plastic bag. Add the meat pieces, a few at a time, shaking to coat. In a kettle brown meat, one-third at a time, in hot oil. Drain well. Return all the meat to the kettle. Add the 4 cups water, the chopped onion, garlic, and bay leaves to meat. Stir in the sugar, lemon juice, Worcestershire sauce, salt, pepper, paprika, and allspice. Bring to boiling; reduce heat. Simmer, covered, about 1 1/2 hours or until meat is nearly tender.
2 Add the potatoes, carrots, and the boiling onions. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes more or until vegetables are tender. Discard bay leaves. Remove meat and vegetables to a serving dish. Cover and keep warm.
3 For gravy, in a small mixing bowl stir the 1 tablespoon flour into the 2 tablespoons cold water until smooth. Stir into the mixture in kettle. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If desired, stir in sherry. Pour gravy over meat and vegetables. If desired, sprinkle with snipped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef

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