Best Yankee Doodle Stew Recipes

TRADITIONAL YANKEE POT ROAST

Traditional Yankee Pot Roast image

Here's a traditional main dish that's tested and true. It's been a favorite with my family for many years. -Vera Burke, West Pittston, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 2h50m

Yield 14 servings.

Number Of Ingredients 11

Ingredients

1 boneless beef chuck roast (4 to 5 pounds)
1 tablespoon canola oil
2 large onions, coarsely chopped
2 cups sliced carrots
2 celery ribs, sliced
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1-3/4 cups water
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 medium potatoes, peeled and cut into eighths

Steps:

In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside., Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours. , Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.

Nutrition Facts : Calories 287 calories, Fat 13g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 332mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.

YANKEE DOODLE BEEF

Yankee Doodle Beef image

Make and share this Yankee Doodle Beef recipe from Food.com.

Provided by CJAY8248

Categories One Dish Meal

Time 55m

Yield 1 recipe, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs ground beef
1 cup chopped onion
1 garlic clove, minced
1 cup celery, diced
1/2 cup green pepper, diced
2 cups uncooked macaroni
2 (8 ounce) cans tomato sauce
1 cup water
1/4 cup parsley, snipped
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons Worcestershire sauce
grated American cheese

Steps:

Brown meat in skillet. Remove meat from skillet and cook onion, garlic, celery, green pepper, and macaroni in meat drippings until macaroni is golden. Return meat to skillet along with tomato sauce, water, parsley, salt, pepper, and worcestershire sauce. Cover and simmer 25 minutes or until macaroni is cooked to your taste. To serve, top with grated american cheese.

Nutrition Facts : Calories 500.3, Fat 23.5, SaturatedFat 9, Cholesterol 102.8, Sodium 947, Carbohydrate 36.8, Fiber 3.3, Sugar 6.1, Protein 34.3

YANKEE BEAN SOUP

Yankee Bean Soup image

My family really enjoys this hearty soup, which is perfect for a wintry day. Bacon, molasses and onion add great flavor. A friend from Massachusetts gave me the recipe years ago, and I've made it countless times since then.

Provided by Taste of Home

Categories Lunch

Time 2h15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups dried navy beans
1/2 pound sliced bacon, diced
3/4 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery leaves
4 cups water
2 cups milk
2 teaspoons molasses
1-1/2 teaspoons salt

Steps:

Place the beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain and rinse beans, discarding liquid. Set beans aside. In the same pan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion until tender. Stir in carrot and celery leaves. Return beans to the pan. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until beans are tender. , Stir in the milk, molasses, salt and bacon. Remove about 2-1/2 cups of soup; cool slightly. Place in a blender or food processor; cover and process until pureed. Return to the pan; heat through.

Nutrition Facts : Calories 315 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 847mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 13g fiber), Protein 18g protein.

YANKEE DOODLE STEW

YANKEE DOODLE STEW image

Found this 1940's recipe in a Better Homes & Gardens cookbook. It has been adapted to a slow cooker. Photo: BHG 08-01-15

Provided by Ellen Bales

Categories Beef

Time 10h45m

Number Of Ingredients 19

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

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.