Shamrock Stew

[rtebalt]

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
DUMPLINGS:
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
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 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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