Shamrock Stew

Shamrock Stew Recipe

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Lynn Dine


A recipe posted on the Taste of Home website, while searching for Irish recipes for our Culinary Quest 2015.


★★★★★ 1 vote

20 Min
3 Hr 15 Min
Stove Top


  • ·
    1/4 cup all-purpose flour
  • ·
    3/4 teaspoon salt, optional
  • ·
    1/4 teaspoon pepper
  • ·
    1-1/2 to 2 pounds beef top round steak, beef stew meat or chuck roast 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

  • ·
    1 cup 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

How to Make Shamrock Stew


  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.

Printable Recipe Card

About Shamrock Stew

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Irish

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