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Title: Yankee Doodle Stew With Vegetables
Categories: Beef, Stews
Yield: 1 Batch

1/4 c All-purpose flour
2 lb Boneless beef chuck; cut
-into 1" pieces
3 tb Cooking oil
4 c Water
1/2 c Onion; chopped
1 cl Garlic; minced
2 Bay leaves
1 ts Sugar
1 ts Lemon juice
1 ts Worcestershire sauce
1/2 ts Salt
1/2 ts Pepper
1/2 ts Paprika
1 ds Ground allspice
6 sm New potatoes; halved
6 md Carrots; quartered
1 lb Boiling onions
1 tb All-purpose flour
2 tb Cold water
1/4 c Dry sherry

Place the 1/4 cup flour in a plastic bag. Add the meat pieces, a few
at a time, shaking to coat. In a dutch oven brown meat, 1/3 at a
time, in the hot oil. Drain well. Return all the meat to the kettle.
Add the 4 cups water, the chopped onion, garlic, and bay leaves. 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 potatoes, carrots, and 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 tb flour into the 2 tb
cold water until smooth. Stir into the mixture in the kettle. Cook
and stir until thickened and bubbly. Cook and for 1 minute more. If
desired, stir in sherry. Pour gravy over meat and vegetables.

Recipe by Better Homes and Gardens, 75 years of Favorites

Recipe FROM: <https://web.archive.org/web/20170327184951/
http://recfoodcooking.org/sigs/Nancy Young/
Yankee Doodle Stew with Vegetables.html>

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