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Shamrock Stew

 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.
Nutritional 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.