Thursday, April 26, 2012

How to make Yankee Pot Roast Stew

Or perhaps we should call this dish “pot roast in a bowl.” It starts with a chuck roast, a soft buttery cut of beef that almost melts into the dish. As a balance of flavors, spiky-tasting turnips are added, as well as potatoes for earthiness. Dried cranberries give the dish a hint of sweetness. If you’re not a fan of turnips, substitute a second 5-ounce potato and use 2 tablespoons unsalted butter, rather than the oil, to balance the flavors. All in all, this is a satisfying, one-pot meal for two.


  • 1 tablespoons canola or other vegetable oil
  • 1 pound chuck roast, cut into 1-inch cubes
  • 1 small onion, chopped
  • 1 large garlic clove, minced
  • 1 tablespoon all-purpose flour
  • One 14½-ounce can beef stock (regular, low-fat, or nonfat, but preferably low-sodium)
  • 1 cup dried cranberries, roughly chopped
  • 1 bay leaf
  • ½ teaspoon fresh thyme, or ¼ teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • 1 medium turnip (about 6 ounces), peeled and cut into ½-inch cubes (about 1 cup)
  • 1 medium yellow-fleshed potato (about 5 ounces), such as Yukon Gold, cut into ½-inch cubes (about 1 cup)
  • ½ teaspoon salt


1. Heat a 3-quart pot over medium heat. Swirl in the oil, then drop in the cubed chuck roast. Cook for 3 minutes, just until browned, turning the cubes occasionally, then add the onion and garlic. Cook for 2 more minutes, or until the vegetables are pale and fragrant, stirring frequently.

2. Sprinkle the flour evenly over the meat and vegetables. Stir well, then cook for another 2 minutes, just until the flour begins to brown, stirring once or twice.

3. Stirring constantly, drizzle in the stock so that the flour dissolves and begins to thicken the stew. Once all the stock has been added, stir in the cranberries, bay leaf, thyme, and pepper. Cover, reduce the heat to very low, and simmer at the slowest bubble for 1 hour and 20 minutes, stirring occasionally.

4. Stir in the turnip and potato. Cover the pot again and simmer for an additional 20 minutes, or until the stew is thick and the meat is quite tender, stirring occasionally. Remove from the heat, cover, and let stand for 5 minutes to blend the flavors. Season with salt, then serve.

No comments:

Post a Comment

© 2012 My Easy MenuSitemap│A Simple Template│Powered by Blogger