Okay, doubt that 'Cookie', the chuckwagon 'chef', added pearl onions to his pot of ranch stew, but hey, he would have if he had them!
1 pound boneless chuck roast, cut into 1-inch cubes
3 cups water - divided use
2 medium potatoes, peeled and cut into 3/4-inch dice
2 carrots, peeled and sliced into 1/2-inch rounds
12 frozen pearl onions
1 cup frozen peas
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Preheat oven to 325°F (160°C).
- Place diced chuck in a roasting pan. Bake for 45 minutes, stirring occasionally. Add 1 cup of water, cover, and bake for 1 hour, or until meat is tender.
- Bring remaining water to a boil in a medium saucepan. Cook potatoes and carrots until almost tender, about 10 minutes. Add pearl onions and peas and cook for 4 more minutes, stirring occasionally. Drain, reserving liquid. Add vegetables to pan with meat.
- Add cooking liquid, flour, Worcestershire sauce, salt and pepper to the same saucepan used to cook the vegetables. Bring to a boil and simmer, stirring constantly, until thickened. Pour over meat and vegetables. Cover and return to oven for 20 minutes. Serve warm.
Makes 4 servings.