Hearty Shamrock Stew
|Beef chuck||1 Pound, cut into 1 inch pieces|
|Brown stock||1 Cup (16 tbs) (Basic Brown)|
|Water||1 Cup (16 tbs)|
|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|
|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.