Yankee Doodle Stew With Vegetables
|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|
|Lemon juice||1 Teaspoon|
|Worcestershire sauce||1 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)|
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.