Yankee Doodle Stew with Vegetables
Old-fashioned beef stew, while good for dinner the day is prepared, is even better warmed up the next day.
- Makes: 6 servings
- Prep: 35 mins
- Cook: 1 hr 50 mins
- 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, 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 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.
- 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.
To make peeling the onions easier, place them in boiling water for 3 minutes; drain. Trim off root ends and gently press the onions to slip the skins off.
- Per serving:
- 558 kcal cal.,
- 34 g fat
- (11 g sat. fat,
- 103 mg chol.,
- 278 mg sodium,
- 31 g carb.,
- 4 g fiber,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet