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    Shamrock Stew


    Source of Recipe


    Magazine


    List of Ingredients


    • 1/4 cup all purpose flour
    • 3/4 tsp salt
    • 1/4 tsp pepper
    • 2 poundsd round steak, cut into 1 inch cubes
    • 1 tbsp vegetable oil
    • 1 can tomato sauce
    • 2 cups water
    • 1 large onion, sliced
    • 1 tsp dried marjoram
    • 1 bay leaf
    • 1 pound carrots, cut into 1 inch pieces
    • 1 package (10 oz) frozen peas
    • Dumplings:
    • 1 cup all purpose flour
    • 1 tsp baking powder
    • 1/4 cup milk
    • 1 egg,beaten
    • 1 tbsp vegetable oil
    • 1 tbsp chopped fresh parsley


    Instructions


    1. In a medium bowl, combine flour, salt and pepper; set aside 2 tbsp. Add meat to bowl and toss to coat.
    2. In a 6-qt over medium heat, brown the meat in oil. Stir in tomato sauce, water and reserved flour mixture. Add onion, marjoram and bay leaf; bring ot a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
    3. Add carrots; cover and simmer for 45 min. Stir in peas. Cover and simmer for 15 min or until the vegetables are tender. Remove bay leaf.
    4. For dumplings:
    5. Combine flour and baking powder. Stir in milk,egg, oil and parsley. Drop bt tbsp onto simmering stew.
    6. Cover and cook for 12-14 min. or until done.
    7. Do not lift the cover. Serve immediately.
 

 

 

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