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!
Ranch
Stew
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 5 servings.
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