Hearty Shamrock Stew Recipe
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!
Ingredients
| 1 pound beef chuck, cut into 1-inch cubes | ||
| 1 cup Basic Brown Stock | ||
| Water | 1 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| 1 medium-size onion, sliced into rings | ||
| Turnips | 1/2 Cup (16 tbs), diced | |
| Carrots | 1/2 Cup (16 tbs), sliced | |
| Potatoes | 1/2 Cup (16 tbs), diced | |
| Black pepper | 1/2 Teaspoon | |
| Whole wheat flour | 2 Tablespoon | |
| Marjoram | 2 Teaspoon | |
| Tamari soy sauce | 1 Tablespoon | |
Directions
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.
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.
Chef
