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Hearty Shamrock Stew

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Hearty Shamrock Stew reheats pretty well and are even great the next day. Everything in this Hearty Shamrock Stew works towards rendering it, its great flavor. Check it out!
  Beef chuck 1 Pound, cut into 1 inch pieces
  Brown stock 1 Cup (16 tbs) (Basic Brown)
  Water 1 Cup (16 tbs)
  Bay leaf 1
  Onion 1 Medium, sliced into rings
  Diced turnips 1⁄2 Cup (8 tbs)
  Sliced carrots 1⁄2 Cup (8 tbs)
  Diced potatoes 1⁄2 Cup (8 tbs)
  Black pepper 1⁄2 Teaspoon
  Whole wheat flour 2 Tablespoon
  Marjoram 2 Teaspoon
  Tamari/Soy sauce 1 Tablespoon

In a large saucepan, combine the beef, stock, water, and bay leaf.
Bring to a boil over medium-high heat, reduce heat, cover, and simmer for 20 minutes.
Add the onions, turnips, carrots, potatoes, and pepper.
Simmer for 45 minutes.
Remove from heat and refrigerate for at least 5 hours.
Remove the fat from the top of the stew.
Remove 1/2 cup of the liquid, combine it with the flour, and stir to make a smooth paste.
Add to the stew with the marjoram.
Heat and stir until the stew thickens and is heated through, about 12 minutes.
Stir in the tamari.

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Hearty Shamrock Stew Recipe