Yankee Doodle Stew Recipes
YANKEE DOODLE STEW
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
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.
YANKEE DOODLE BEEF
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
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
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- 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.
- 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.
- 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.
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- Add the onions and leeks and cook until lightly browned, about 10 minutes. Add the garlic and cook for 1 minute. Add potatoes, carrots, and celery and cook another 5 minutes, stirring regularly.
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