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Thread: Shamrock Stew

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    Deal GURU rtebalt's Avatar
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    Aug 2008
    outside Philadelphia, PA
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    Default Shamrock Stew

    1/4 cup all-purpose flour
    3/4 teaspoon salt, optional
    1/4 teaspoon pepper
    1-1/2 to 2 pounds boneless beef top round steak, cut into 1-inch cubes
    1 tablespoon vegetable oil
    1 can (8 ounces) tomato sauce
    2 cups water
    1 large onion, sliced
    1 teaspoon dried marjoram
    1 bay leaf
    1 pound carrots, cut into 1-inch pieces
    1 package (10 ounces) frozen peas
    1 cup all-purpose flour
    1 teaspoon baking powder
    1/4 cup milk
    1 egg, lightly beaten
    1 tablespoon vegetable oil
    1 tablespoon chopped fresh parsley, optional
    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 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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