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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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You don't have to be Irish to enjoy this savory stew. Homemade dumplings make it extra special. Ingredients:
1/4 cup king arthur unbleached 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 king arthur unbleached 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:
1. In a large bowl, combine flour, salt if desired and pepper; set aside 2 tablespoons. Add meat to bowl and toss to coat.
2. 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.
3. 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.
4. 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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