Yankee Doodle Stew with Vegetables

Old-fashioned beef stew, good for dinner the day is prepared, is even better warmed up the next day.


Yankee Doodle Stew with Vegetables

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Servings: 6 to 8
Prep Time: 35 mins
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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 4-quart Dutch Oven brown meat, one-third at a time, in hot oil. Drain well. Return all the meat to the Dutch oven. 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 Dutch oven. 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.
Note
  • * To make peeling the onions easier, place them in boiling water for 3 minutes; drain. Trim off root ends and gently press the onions to slip the skins off.
Nutrition information
Per Serving: cal. (kcal) 558, Fat, total (g) 34, chol. (mg) 103, sat. fat (g) 11, carb. (g) 31, fiber (g) 4, pro. (g) 32, sodium (mg) 278, Percent Daily Values are based on a 2,000 calorie diet
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