YANKEE DOODLE STEW

1
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

Rating:

☆☆☆☆☆ 0 votes

Comments:
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

How to Make YANKEE DOODLE STEW

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.

Printable Recipe Card

About YANKEE DOODLE STEW

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



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