Shamrock Stew

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    • #270753

      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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