Yankee Doodle Stew

¼ cup flour
2 lb. boneless beef chuck roast, cut into
1-inch pieces
3 Tbsp. Cooking oil
4 cups water
½ cup chopped onion
1 clove garlic, minced
2 bay leaves
2 tsp. Worcestershire sauce
1 tsp. Sugar
1 tsp. Lemon juice
½ tsp. Salt
½ tsp. Pepper
½ tsp. Paprika
Dash ground allspice
6 small new potatoes, halved
6 medium carrots, quartered
1 lb. frozen small whole onions
2 Tbsp. Cold water
1 Tbsp. Flour
¼ cup apple, grape or cranberry juice
(optional)

1. Place the ¼ cup flour in a plastic bag. Add the meat pieces, 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, chopped onion, garlic, and bay leaves. Stir in the Worcestershire sauce, sugar, lemon juice, salt, pepper, paprika, and allspice. Bring to boil. Cover and simmer for 1 1/2 to 2 hours until meat is tender.

2. Add the potatoes, carrots, and frozen whole onions to Dutch oven. Return to boiling. Cover and simmer for 20-30 minutes until vegetables are tender. Discard bay leaves.

3. To thicken, mix 2 Tbsp. cold water and 1 Tbsp. flour in a small bowl until smooth. Stir into Dutch oven mixture, cook and stir until thickened and bubbly. Add optional apple, grape or cranberry juice.
Serves 6-8

May cook in slow cooker – 10-12 hours on low, 5-6 hours on high.

By Dee Bianucci