Yankee Doodle Stew With Vegetables Recipe
Once you try this Yankee Doodle Stew With Vegetables recipe, you will never go for another recipe again. This compelling Yankee Doodle Stew With Vegetables is the Main Dish of choice for a winning meal. If you have a lot of Beef on hand then you know its time to make some Yankee Doodle Stew With Vegetables. Trust me, once you taste this Yankee Doodle Stew With Vegetables you are bound to prepare it again!
Ingredients
1/4 cup all-purpose flour
2 pounds boneless beef chuck, cut into 1-inch pieces
3 tablespoons cooking oil
4 cups water
1/2 cup chopped onion
1 clove garlic, minced
2 bay leaves
1 teaspoon sugar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice
6 tiny new potatoes, halved
6 medium carrots, quartered
1 pound boiling onions
1 tablespoon all-purpose flour
2 tablespoons cold water
1/4 cup dry sherry (optional)
Snipped parsley (optional)
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.
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.
