Signature Dish of Nancy Young

Yankee Doodle Stew with Vegetables

Source: Better Homes and Gardens 75 years of Favorites

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 each salt, pepper & 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

Place the 1/4 cup flour in a plastic bag. Add the meat pieces, a few at a time, shaking to coat. In a dutch oven brown meat, 1/3 at a time, in the hot oil. Drain well. Return all the meat to the kettle. Add the 4 cups water, the chopped onion, garlic and bay leaves. 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.

Add potatoes, carrots and 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.

or gravy, in a small mixing bowl stir the 1 tablespoon flour into the 2 tablespoon cold water until smooth. Stir into the mixture in the kettle. Cook and stir until thickened and bubbly. Cook and for 1 minute more. If desired, stir in sherry. Pour gravy over meat and vegetables.

(Me: I use more potatoes. For the boiling onions, that is a lot of work to peel them, I just use frozen pearl onions. I don't futz around with the gravy so much, I put in the flour if I feel like it. I don't add the sherry. You get the general idea.)

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