Shamrock Stew
Servings
Prep Time
Cook Time
Ready In
Recipe: #2867
November 20, 2011
Categories: Comfort Food, Dinner, Main Dish, Soups/Stews, Beef, Roast Beef, Beef Chuck, Vegetables, Carrot, Irish, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Father's Day, St. Patrick's day, Sunday Dinner, Winter, Stove Top, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Make it from scratch, Turnips more
"An "Irish" stew using beef instead of lamb. To cut calories and fat, make a day ahead of time, refrigerate, and lift off solidified fat before reheating."
Ingredients
Nutritional
- Serving Size: 1 (375 g)
- Calories 367.2
- Total Fat - 20.8 g
- Saturated Fat - 8.3 g
- Cholesterol - 103.2 mg
- Sodium - 569 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 3.2 g
- Sugars - 3.4 g
- Protein - 24.9 g
- Calcium - 85 mg
- Iron - 3.2 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.2 mg
Step 1
In a large saucepan, combine the beef, broth, water and bay leaf. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 20 minutes.
Step 2
Add the onions, turnips, carrots, potatoes and pepper. Simmer for 45 minutes.
Step 3
If doing the overnight method, remove from heat, cool slightly and refrigerate overnight. To reheat, remove fat from top of stew.
Step 4
Mix flour with some water to make a smooth paste. Add to the stew, along with the marjoram and stir over heat until the stew thickens and is heated through, about 12 minutes. Stir in the soy sauce and serve.
Tips & Variations
No special items needed.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
