YANKEE DOODLE STEW

Ellen Bales

By
@Starwriter

Found this 1940's recipe in a Better Homes & Gardens cookbook. It has been adapted to a slow cooker.
Photo: BHG
08-01-15


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Serves:

6-8

Prep:

45 Min

Cook:

10 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1/4 c
all purpose flour
2 lb
boneless chuck roast, cut into 1-inch pieces
3 Tbsp
cooking oil
4 c
water
1/2 c
chopped onion
1 clove
garlic, minced
2
bay leaves
2 tsp
worcestershire sauce
1 tsp
sugar
1 tsp
lemon juice
1/2 tsp
salt
1/2 tsp
pepper
1/2 tsp
paprika
1 dash(es)
ground allspice
6
tiny new potatoes, halved
6 medium
carrots, quartered
1 lb
boiling onions, peeled and trimmed
2 Tbsp
cold water
1 Tbsp
all purpose flour

Directions Step-By-Step

1
Place the 1/4 cup flour in a plastic bag with the meat pieces (a few at a time) and shake to coat. In a 4-qt. Dutch oven, brown meat, one-third at a time, in hot oil. Drain well.
2
In a 3-1/2- to 4-quart slow cooker, combine the meat, chopped onion, garlic, potatoes, carrots, and boiling onions.
3
In a large bowl, stir together the 4 cups water, bay leaves, Worcestershire sauce, sugar, lemon juice, salt, pepper, paprika and allspice. Pour over the meat.
4
Cover, cook on low setting for 10-12 hours on on high setting for 5-6 hours. Discard bay leaves. Transfer meat and vegetables to a serving plate and keep warm.
5
Transfer the cooking liquid to a medium saucepan. In a small bowl, stir together the 2 Tbsp. cold water and the 1 Tbsp. flour. Stir into the cooking liquid in saucepan. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Pour gravy over meat and vegetables.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free
Other Tags: For Kids, Healthy, Heirloom