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    Yankee Doodle Stew


    Source of Recipe


    bhg

    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, Worcestershie 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. Makes 6 to 8 main-dish servings.

    *Note: 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.


 

 

 


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