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Ingredients
| all-purpose flour (unsifted): 1/4 cup |
| beef chuck clod steak: 2 lbs |
| olive oil: 3 Tbl |
| water: 4 cups |
| onions (chopped): 1/2 cup |
| garlic: 1 clove |
| mint leaves: 2 leaves |
| granulated sugar: 1 tsp |
| lemon juice: 1 tsp |
| worcestershire sauce: 1 tsp |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| paprika: 1/2 tsp |
| white potatoes: 6 whole potatoes |
| carrots: 6 |
| onions - red: 1 lb |
| water: 2 Tbl |
Snipped parsley
| sherry (wine): 1/4 cup |
Yankee Doodle Stew with Vegetables
Credit: www.bhg.com
User rating:
-
Prep Time
35 min -
Cook Time
115 min -
Servings
6 serving(s)
Tags
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, Worcestershie 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. Makes 6 to 8 main-dish servings.