Shamrock Stew

Photo by Roger E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • flour 1/4 cup

  • salt 3/4 teaspoon

  • pepper 1/4 teaspoon

  • boneless beef top round steak 1 2/3 to 2 pound , cut into 1-inch cubes

  • vegetable oil 1 tablespoon

  • tomato sauce 1 (8-ounce) can

  • water 2 cups

  • onion 1 large sliced

  • marjoram 1 teaspoon dried

  • bay leaf 1

  • carrot 1 pound cut into 1-inch pieces

  • peas 1 (10-ounce) package frozed

  • DUMPLINGS:

  • flour 1 cup

  • baking powder 1 teaspoon

  • milk 1/4 cup

  • egg 1 lightly beaten

  • vegetable oil 1 tablespoon

  • parsley 1 tablespoon fresh, chopped

Directions

In a large bowl, combine flour, salt if desired and pepper set aside 2 tablespoons. Add meat to bowl and toss to coat. In a Dutch oven or large soup kettle, over medium heat, cook the meat in oil until no longer pink drain. Stir in tomato sauce, water and reserved flour mixture. Add onion, marjoram and bay leaf bring to a boil. Reduce heat cover and simmer for 2 hours, stirring occasionally. Add carrots cover and simmer for 45 minutes. Stir in peas. Cover and simmer for 15 minutes for until the vegetables are tender. Remove bay leaf. For dumplings, in a large bowl combine flour and baking powder. Stir in milk, egg, oil and parsley if desired. Drop by tablespoonfuls onto simmering stew. Cover and cook for 12-14 minutes or until done. Do not lift the cover. Serve immediately. Yield: 8 servings.

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