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Shamrock Stew

You don't have to be Irish to enjoy this savory stew. Homemade dumplings make it extra special.

8 ServingsPrep: 20 min. Cook: 1-1/4 hours

Ingredients

1/4 cup all-purpose flour
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1-1/2 to 2 pounds 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

2 of 2

Shamrock Stew (continued)

Directions (continued)

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.

Nutrition Facts: 1-1/2 cups (calculated without salt) equals 333 calories, 9 g fat (0 saturated fat), 95 mg cholesterol, 325 mg sodium, 36 g carbohydrate, 0 fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.