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Yankee Doodle Stew with Vegetables

Makes: 6 to 8 servings
Prep 35 mins Cook 1 hr 50 mins
Yankee Doodle Stew with Vegetables
  • 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  salt
  • 1/2  teaspoon  pepper
  • 1/2  teaspoon  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 (optional)
  •  Snipped parsley (optional)

1. 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.

2. 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.

3. 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.

From the Test Kitchen*
  • 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.
Nutrition Facts (Yankee Doodle Stew with Vegetables)
  • Servings Per Recipe 6,
  • cal. (kcal) 558,
  • Fat, total (g) 34,
  • chol. (mg) 103,
  • sat. fat (g) 11,
  • carb. (g) 31,
  • fiber (g) 4,
  • pro. (g) 32,
  • sodium (mg) 278,
  • Percent Daily Values are based on a 2,000 calorie diet

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