YANKEE DOODLE STEW

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By Ellen Bales
from Indianapolis, IN

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

serves 6-8
prep time 45 Min
cook time 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
    ground allspice
  • 6
    tiny new potatoes, halved
  • 6 md
    carrots, quartered
  • 1 lb
    boiling onions, peeled and trimmed
  • 2 Tbsp
    cold water
  • 1 Tbsp
    all purpose flour
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How To Make

  • 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.
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