YANKEE DOODLE STEW

YANKEE DOODLE STEW image

Provided by Ellen Bales

Categories Beef

Time 10h45m

Number Of Ingredients 19

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

Steps:

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.