Shamrock Stew

Prep Time
Cook Time
1h 35m
Ready In

"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."

Original recipe yields 4 servings


  • 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.



My son came over to share St Patty's Day dinner with me and we truly loved this delicious stew! The broth was so delicious and the meat was so tender. The veggies picked up the flavor of the broth and the marjoram gave it such a nice flavor.

review by:
(17 Mar 2014)


I placed all the ingredients listed in a crock-pot and cooked this on low setting for 4 hours and on high setting for 2 hours and all turned out prefectly. Soooo tasty and easy. Thanks for sharing your lovely recipe. Made for the Recipebook Tag Game.

review by:
(17 Mar 2012)